# Components:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (substitute firm tofu for vegetarian adaptation)
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 or ube halaya (substitute mashed sweet potato for color if unavailable)
09 - 1/2 cup sour cream or Greek yogurt (or coconut yogurt for dairy-free/vegan)
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 red or green cabbage
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)
# Preparation Steps:
01 - Whisk together soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang in a mixing bowl. Add sliced protein and toss thoroughly to coat. Cover and marinate for 15 to 20 minutes.
02 - Combine cooked ube, sour cream or yogurt, lime juice, honey, and salt in a blender or food processor. Purée until smooth and vibrant. Transfer to a container and refrigerate until needed.
03 - Heat skillet or grill pan over medium-high. Add marinated protein and cook 4 to 6 minutes, stirring often, until browned and cooked through. Remove from heat and rest briefly.
04 - Heat tortillas in a dry skillet or microwave until soft. For bowls, fluff rice with a fork just before serving.
05 - For tacos, spread ube crema onto each tortilla. Top with protein, then layer kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, spoon rice into dishes, arrange toppings, and drizzle ube crema over the top.
06 - Present immediately, allowing diners to assemble and garnish each taco or bowl to their preference.
