# Components:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (alternatively, use firm tofu for vegetarian option)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon brown sugar
05 - 2 cloves garlic, minced
06 - 1 teaspoon grated ginger
07 - 1 teaspoon gochujang (Korean chili paste)
→ Ube Crema
08 - 1/3 cup cooked ube (purple yam) or ube halaya (may substitute with sweet potato for color)
09 - 1/2 cup sour cream or Greek yogurt (substitute coconut yogurt for vegan adaptation)
10 - 1 tablespoon lime juice
11 - 1 teaspoon honey or maple syrup
12 - Pinch of salt
→ Toppings
13 - 1 cup chopped kimchi
14 - 1 cup shredded cabbage (red or green variety)
15 - 1 small cucumber, thinly sliced
16 - 1 jalapeño, thinly sliced
17 - 2 tablespoons fresh cilantro, chopped
18 - 2 tablespoons toasted sesame seeds
19 - 1/4 cup pickled red onions
→ Base
20 - 8 small corn or flour tortillas (soft taco size) or 2 1/2 cups cooked jasmine or sushi rice
# Directions:
01 - In a mixing bowl, combine soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang. Add sliced beef, chicken, or tofu, ensuring each piece is coated evenly. Allow to marinate for 15 to 20 minutes.
02 - In a blender or food processor, puree the cooked ube, sour cream or yogurt, lime juice, honey, and salt until velvety and vibrantly colored. Transfer to the refrigerator until ready to use.
03 - Preheat a skillet or grill pan over medium-high heat. Arrange the marinated protein in an even layer and cook for 4 to 6 minutes, stirring intermittently, until thoroughly browned and cooked through. Remove from heat and set aside.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable. If using rice, fluff the grains with a fork before serving.
05 - For tacos, spread ube crema onto each tortilla, top with protein, and garnish with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, layer rice as the base, add protein and toppings, then drizzle with ube crema.
06 - Present immediately, allowing diners to customize tacos or bowls as they prefer.
