# Components:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (substitute with firm tofu for vegetarian option)
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 sweet potato if needed)
09 - 1/2 cup sour cream or Greek yogurt (use coconut yogurt for vegan adaptation)
10 - 1 tablespoon lime juice
11 - 1 teaspoon honey or maple syrup
12 - Pinch salt
→ Toppings
13 - 1 cup kimchi, chopped
14 - 1 cup shredded 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) or 2 1/2 cups cooked jasmine or sushi rice
# Directions:
01 - In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Add sliced beef, chicken, or tofu, tossing thoroughly to coat. 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 a pinch of salt until smooth and vibrant in color. Refrigerate until ready to serve.
03 - Warm a skillet or grill pan over medium-high heat. Add marinated protein and cook for 4 to 6 minutes, stirring periodically, until browned and fully cooked. Set aside.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable. For bowls, gently fluff the cooked rice.
05 - For tacos, spread a layer of ube crema onto each tortilla, add a portion of protein, and top with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, arrange rice as base, then add toppings and drizzle with ube crema.
06 - Present immediately, allowing diners to customize their tacos or bowls with selected toppings.
