# Components:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (or use firm tofu for vegetarian)
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 (substitute with sweet potato)
09 - 1/2 cup sour cream or Greek yogurt (use coconut yogurt for vegan)
10 - 1 tablespoon lime juice
11 - 1 teaspoon honey or maple syrup
12 - Pinch of salt
→ Toppings
13 - 1 cup kimchi, chopped
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)
21 - 2 1/2 cups cooked jasmine or sushi rice (for bowls)
# Method steps:
01 - Combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang in a mixing bowl. Add sliced beef, chicken, or tofu. Toss thoroughly and allow to marinate for 15 to 20 minutes.
02 - In a blender or food processor, blend cooked ube, sour cream or yogurt, lime juice, honey or maple syrup, and salt until completely smooth and a vibrant purple. Transfer to a container and refrigerate until ready to serve.
03 - Heat a skillet or grill pan over medium-high heat. Add the marinated protein and cook for 4 to 6 minutes, stirring as needed, until the pieces are browned and fully cooked through. Remove from heat and set aside.
04 - Warm tortillas in a dry skillet or microwave until soft and pliable. If serving bowls, fluff the cooked rice to separate the grains.
05 - For tacos, spread a layer of ube crema onto each tortilla, top with cooked protein, then garnish with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, start with rice, add protein and toppings, and drizzle with ube crema.
06 - Serve immediately, allowing diners to build their own tacos or bowls to taste.
