# Components:
→ Proteins
01 - 14 ounces beef sirloin or chicken thighs, thinly sliced (substitute firm tofu for vegetarian)
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 (purple yam) or ube halaya (substitute with 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 kimchi, chopped
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 (for bowls)
# Method:
01 - Combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang in a mixing bowl. Add sliced beef, chicken, or tofu. Toss thoroughly and allow to marinate for 15 to 20 minutes.
02 - Blend cooked ube, sour cream or yogurt, lime juice, honey, and a pinch of salt in a blender or food processor until smooth and vibrant purple. Refrigerate until needed.
03 - Heat a skillet or grill pan over medium-high heat. Sear the marinated protein for 4 to 6 minutes, stirring occasionally, until browned and cooked through. Set aside.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable. For bowls, fluff the cooked rice for serving.
05 - For tacos, spread ube crema onto each tortilla. Top with cooked protein, kimchi, shredded cabbage, cucumber, jalapeño slices, cilantro, toasted sesame seeds, and pickled red onions. For bowls, layer rice with desired toppings and drizzle with ube crema.
06 - Present immediately, allowing diners to build their own tacos or bowls with preferred ingredients.
