Save A vibrant flavor-packed fusion meal inspired by global street food favorites: Korean bulgogi tacos, Filipino ube crema, and zesty Mexican toppings come together for a customizable feast. Turn Taco Night into a cross-cultural celebration with fresh aromas and lively colors!
I first experienced street-food fusion at a local food truck festival and was blown away by the creativity. Now I love recreating those vibrant bowls and tacos at home—even picky eaters get excited to build their own!
Ingredients
- Beef sirloin or chicken thighs (or tofu): 400 g (14 oz), thinly sliced
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Brown sugar: 1 tbsp
- Garlic: 2 cloves, minced
- Ginger: 1 tsp, grated
- Gochujang (Korean chili paste): 1 tsp
- Cooked ube or ube halaya: 1/3 cup (substitute sweet potato for color)
- Sour cream or Greek yogurt (or coconut yogurt): 1/2 cup
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: Pinch
- Kimchi: 1 cup, chopped
- Shredded cabbage: 1 cup (red or green)
- Cucumber: 1 small, thinly sliced
- Jalapeño: 1, thinly sliced
- Fresh cilantro: 2 tbsp, chopped
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas: 8 small (soft taco size), or
- Jasmine or sushi rice: 2 1/2 cups, cooked (for bowls)
Instructions
- Marinate the Protein:
- In a bowl mix soy sauce sesame oil brown sugar garlic ginger and gochujang. Add the sliced beef chicken or tofu toss well and marinate for 15–20 minutes.
- Prepare the Ube Crema:
- In a blender or food processor combine ube sour cream or yogurt lime juice honey and salt. Blend until smooth and vibrant purple. Refrigerate until serving.
- Cook the Protein:
- Heat a skillet or grill pan over medium-high heat. Cook the marinated protein for 4–6 minutes stirring occasionally until browned and cooked through. Set aside.
- Warm the Base:
- Heat tortillas in a dry skillet or microwave until soft and pliable. For bowls fluff the cooked rice.
- Assemble:
- To make tacos spread ube crema on each tortilla add protein then top with kimchi cabbage cucumber jalapeño cilantro sesame seeds and pickled onions. For bowls layer rice with toppings and drizzle with ube crema.
- Serve:
- Let everyone build their own tacos or bowls as desired. Serve immediately.
Save My family loves to set up a taco bar where everyone can choose their own toppings. It always sparks laughter and new combinations—kids especially like adding extra crema and crunchy cabbage!
Required Tools
Mixing bowls skillet or grill pan blender or food processor cutting board and knife tongs or spatula
Allergen Information
Contains gluten in tortillas and soy sauce dairy in crema and soy in soy sauce/gochujang. For gluten-free use gluten-free tortillas and tamari. For dairy-free swap in coconut yogurt. Always check labels in kimchi gochujang and condiments.
Nutritional Information (per serving)
Calories: 470 Total Fat: 15 g Carbohydrates: 60 g Protein: 22 g
Save Enjoy bringing global street flavors to your table. These fusion tacos and bowls always spark smiles and second helpings!
Cooking Questions
- → Which proteins work best for this dish?
Thinly sliced beef sirloin, chicken thighs, or firm tofu suit the marinated base perfectly. Try jackfruit for a plant-based option.
- → Can tortillas be swapped for rice?
Absolutely! Fluffy jasmine or sushi rice creates a satisfying bowl, perfect for layering with vibrant toppings and ube crema.
- → What if ube is unavailable?
Roasted sweet potato or purple potato makes a great substitute, providing similar color and mild sweetness in the crema.
- → How can the meal be made vegetarian or vegan?
Use tofu or jackfruit as your protein and coconut yogurt in the crema. Check all condiment labels for hidden animal products.
- → Are there gluten-free options?
Opt for gluten-free tortillas and tamari instead of soy sauce. Confirm all toppings and condiments are gluten-free.
- → What toppings add a burst of flavor?
Kimchi, cabbage, cucumber, jalapeño, cilantro, toasted sesame seeds, and pickled onions create vibrant texture and taste.