# What You'll Need:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (or use 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 freshly grated ginger
07 - 1 teaspoon gochujang (Korean chili paste)
→ Ube Crema
08 - 1/3 cup cooked ube or ube halaya (substitute with cooked sweet potato if necessary)
09 - 1/2 cup sour cream or Greek yogurt (coconut yogurt for vegan alternative)
10 - 1 tablespoon lime juice
11 - 1 teaspoon honey or maple syrup
12 - Pinch of 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)
21 - or 2 1/2 cups cooked jasmine or sushi rice (for bowls)
# Step-by-Step Guide:
01 - Combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang in a mixing bowl. Add sliced protein, toss thoroughly, and let marinate for 15 to 20 minutes.
02 - Using a blender or food processor, blend cooked ube, sour cream or yogurt, lime juice, honey, and salt until smooth and evenly colored. Store chilled until ready to use.
03 - Heat a skillet or grill pan over medium-high. Sauté marinated protein for 4 to 6 minutes, stirring periodically, until fully cooked and caramelized. Set aside.
04 - Heat tortillas in a dry skillet or microwave for 15 to 30 seconds until soft. Alternatively, fluff cooked rice for bowl assembly.
05 - For tacos, spread ube crema over each tortilla, add cooked protein, then garnish with kimchi, shredded cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled red onions. For bowls, layer rice, arrange toppings, and drizzle with ube crema.
06 - Serve immediately, allowing guests to customize tacos or bowls with preferred toppings.
