# Ingredient List:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (or use firm tofu for vegetarian)
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp brown sugar
05 - 2 cloves garlic, minced
06 - 1 tsp grated ginger
07 - 1 tsp gochujang (Korean chili paste)
→ Ube Crema
08 - 1/3 cup cooked ube or ube halaya (can substitute with sweet potato for color)
09 - 1/2 cup sour cream or Greek yogurt (use coconut yogurt for vegan)
10 - 1 tbsp lime juice
11 - 1 tsp 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 tbsp fresh cilantro, chopped
18 - 2 tbsp 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 (for bowls)
# Directions:
01 - In a large mixing bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang. Add sliced beef, chicken, or tofu and toss to coat evenly. Cover and refrigerate for 15 to 20 minutes.
02 - Combine cooked ube, sour cream or yogurt, lime juice, honey and a pinch of salt in a blender or food processor. Blend until fully smooth and vibrant. Transfer to the refrigerator until ready to serve.
03 - Heat a skillet or grill pan over medium-high heat. Cook marinated protein for 4 to 6 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.
04 - Warm tortillas in a dry skillet or microwave until soft and flexible. Alternatively, fluff cooked rice with a fork for serving bowls.
05 - For tacos, spread a spoonful of ube crema on each tortilla, layer with cooked protein, and add kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, layer rice with toppings and drizzle with ube crema.
06 - Set out prepared components and serve immediately, allowing guests to customize tacos or bowls.
