Save A vibrant, flavor-packed recipe blending inspirations from street food around the world—think Korean bulgogi tacos, Filipino ube crema, and zesty Mexican toppings. Perfect for a fun, customizable meal!
When I first created this recipe, it became an instant favorite for dinner parties. Friends loved mixing and matching the different toppings and bases, and everyone asked for the ube crema recipe!
Ingredients
- Beef sirloin or chicken thighs, thinly sliced: 400 g (14 oz) (or use firm tofu for vegetarian)
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Brown sugar: 1 tbsp
- Garlic, minced: 2 cloves
- Ginger, grated: 1 tsp
- Gochujang (Korean chili paste): 1 tsp
- Cooked ube or ube halaya: 1/3 cup (can substitute with sweet potato for color)
- Sour cream or Greek yogurt: 1/2 cup (use coconut yogurt for vegan)
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: Pinch
- Kimchi, chopped: 1 cup
- Shredded cabbage: 1 cup (red or green)
- Cucumber, thinly sliced: 1 small
- Jalapeño, thinly sliced: 1
- Fresh cilantro, chopped: 2 tbsp
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas: 8 small (soft taco size), or
- Cooked jasmine or sushi rice: 2 1/2 cups (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:
- Serve immediately, letting everyone build their own tacos or bowls as desired.
Save This dish always brings our family together for taco night, packed with laughter and spirited debates about which topping is the best.
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, soy in gochujang and soy sauce. For gluten-free: Use gluten-free tortillas and tamari. For dairy-free: Use coconut yogurt. Check condiment labels for allergens.
Nutritional Information
Per serving: 470 calories, 15g total fat, 60g carbohydrates, 22g protein
Save Invite everyone to make their own combo—the creativity makes this meal unforgettable. The vibrant colors and flavors always spark joy at the table!
Recipe Help & FAQs
- → Can I use tofu instead of meat?
Yes, firm tofu works well as a vegetarian base. Marinate and pan-sear as you would with meat.
- → What if I cannot find ube?
Roasted sweet potato or purple potato are tasty substitutes for ube in the crema, providing similar texture and color.
- → How do I keep tortillas soft?
Warm tortillas in a dry skillet or briefly in the microwave and keep covered with a towel until serving.
- → Is this suitable for gluten-free diets?
Absolutely! Just use gluten-free tortillas and tamari instead of soy sauce for the marinade.
- → What toppings pair best with these bowls?
Fresh kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions add crunch and zest.
- → Can this meal be made vegan?
Yes, use tofu, coconut yogurt for the crema, and ensure all condiments are plant-based for a delicious vegan version.