# Components:
→ Proteins
01 - 14 ounces beef sirloin or chicken thighs, thinly sliced (or use 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 (purple yam) or ube halaya (sweet potato may be substituted for color)
09 - 1/2 cup sour cream or Greek yogurt (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 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 - or 2 1/2 cups cooked jasmine or sushi rice (for serving bowls)
# Directions:
01 - Combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang in a large mixing bowl. Add the sliced protein of choice and mix thoroughly to coat. Cover and refrigerate for 15 to 20 minutes.
02 - In a blender or food processor, blend cooked ube, sour cream or yogurt, lime juice, honey, and a pinch of salt until silky and fully integrated. Transfer to a serving dish and chill until needed.
03 - Heat a skillet or grill pan over medium-high. Cook marinated protein for 4 to 6 minutes, stirring occasionally, until caramelized and cooked through. Remove from heat and keep warm.
04 - Heat tortillas in a dry skillet or microwave just until soft and pliable. If using rice bowls, fluff the cooked rice and hold at serving temperature.
05 - Spread a generous layer of ube crema on each tortilla. Add hot protein, then top with kimchi, cabbage, cucumber, jalapeño, chopped cilantro, toasted sesame seeds, and pickled red onions. For bowls, layer rice with toppings and finish with a drizzle of ube crema.
06 - Present components for self-assembly, inviting diners to customize tacos or bowls to their preference. Serve immediately while fresh.
