# What You'll Need:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (alternatively, 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 with cooked sweet potato if needed)
09 - 1/2 cup sour cream or Greek yogurt (or 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) or
21 - 2 1/2 cups cooked jasmine or sushi rice
# Step-by-Step:
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. Let marinate for 15 to 20 minutes.
02 - In a blender or food processor, blend cooked ube, sour cream or yogurt, lime juice, honey, and salt until smooth and vividly colored. Refrigerate crema until ready to serve.
03 - Heat a skillet or grill pan over medium-high. Add marinated protein and cook for 4 to 6 minutes, stirring occasionally, until well browned and cooked through. Set aside.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable. For bowls, fluff the cooked rice and keep warm.
05 - To prepare tacos, spread ube crema on each tortilla, layer with cooked protein, then top with kimchi, shredded cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled red onions. For bowls, arrange rice as a base and layer with toppings, finishing with a drizzle of crema.
06 - Serve immediately, allowing each diner to customize tacos or bowls as desired.
