# What You'll Need:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (or 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 (purple yam) or ube halaya (or roasted sweet potato for color)
09 - 1/2 cup sour cream or Greek yogurt (use coconut yogurt for 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 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
# Method:
01 - In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Add sliced beef, chicken, or tofu. Toss thoroughly and let marinate for 15 to 20 minutes.
02 - Using a blender or food processor, blend ube, sour cream or Greek yogurt, lime juice, honey or maple syrup, and salt until smooth and vibrant. Refrigerate until serving.
03 - Heat a skillet or grill pan over medium-high heat. Cook the marinated protein for 4 to 6 minutes, stirring occasionally, until browned and fully cooked. Transfer to a plate.
04 - Heat tortillas in a dry skillet or microwave until soft and warm. If opting for bowls, fluff hot cooked rice before serving.
05 - For tacos, spread a layer of ube crema on each tortilla, add the protein, and arrange kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions on top. For bowls, layer rice with toppings and finish with a drizzle of ube crema.
06 - Serve immediately. Allow guests to customize their tacos or bowls to their preference.
