# What You'll Need:
→ Proteins
01 - 14 ounces beef sirloin or chicken thighs, thinly sliced (alternatively use firm tofu for vegetarian adaptation)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon brown sugar
05 - 2 garlic cloves, 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 (substitute with sweet potato for similar color)
09 - 1/2 cup sour cream or Greek yogurt (use coconut yogurt for vegan option)
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
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
21 - 2 1/2 cups cooked jasmine or sushi rice (for bowl variation)
# Directions:
01 - Combine soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang in a mixing bowl. Add sliced beef, chicken, or tofu; toss thoroughly to coat and marinate for 15 to 20 minutes.
02 - Place cooked ube, sour cream or yogurt, lime juice, honey, and a pinch of salt into a blender or food processor. Blend until smooth and evenly colored. Transfer to a bowl and refrigerate until ready to use.
03 - Heat a skillet or grill pan over medium-high heat. Add the marinated protein and cook, stirring frequently, until browned and cooked through—approximately 4 to 6 minutes. Transfer to a plate and keep warm.
04 - Warm the tortillas in a dry skillet or microwave until soft and pliable. For bowls, fluff the cooked rice.
05 - For tacos, spread a spoonful of ube crema onto each tortilla, top with cooked protein, kimchi, cabbage, cucumber, jalapeño, cilantro, toasted sesame seeds, and pickled red onions. For bowls, layer rice with chosen toppings and drizzle with ube crema.
06 - Present immediately, inviting diners to construct individualized tacos or bowls to taste.
