# What You 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 substitute with cooked sweet potato
09 - 1/2 cup sour cream or Greek yogurt, or use coconut yogurt for vegan option
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
# Directions:
01 - Combine soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang in a mixing bowl. Add sliced beef, chicken, or tofu and toss to coat evenly. Allow to marinate for 15 to 20 minutes.
02 - Blend cooked ube, sour cream or yogurt, lime juice, honey or maple syrup, and a pinch of salt in a blender or food processor until the mixture is smooth and vibrant. Refrigerate until ready for assembly.
03 - Heat a skillet or grill pan over medium-high heat. Sear the marinated protein, stirring occasionally, for 4 to 6 minutes until browned and fully cooked. Set aside.
04 - Warm tortillas in a dry skillet or microwave until tender. If preparing bowls, fluff the cooked rice.
05 - For tacos, spread a layer of ube crema on each tortilla, add a portion of protein, then top with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, layer rice in the bowl, add toppings, and drizzle with ube crema.
06 - Present immediately, allowing diners to customize their tacos or bowls.
