Pin 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!
I created this fusion recipe after experiencing global street food markets—tacos from Los Angeles food trucks, bulgogi bowls in Seoul, and ube ice cream in Manila. Bringing it all together on one plate is both a delicious adventure and a fun way to connect with family and friends.
Ingredients
- Beef sirloin or chicken thighs (or tofu for vegetarian): 400 g (14 oz), thinly sliced
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Brown sugar: 1 tbsp
- Garlic: 2 cloves, minced
- Ginger: 1 tsp, grated
- Gochujang: 1 tsp (Korean chili paste)
- Cooked ube or ube halaya: 1/3 cup (can substitute with sweet potato)
- Sour cream or Greek yogurt (or coconut yogurt for vegan): 1/2 cup
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: Pinch
- Kimchi: 1 cup, chopped
- Shredded cabbage: 1 cup (red or green)
- Cucumber: 1 small, thinly sliced
- Jalapeño: 1, thinly sliced
- Fresh cilantro: 2 tbsp, chopped
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas (soft taco size): 8 small, 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 and marinate for 15 to 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 to 6 minutes, stirring occasionally, until browned and cooked through. Set aside.
- Warm the Base:
- Heat tortillas in a dry skillet or microwave until soft. For bowls, fluff the cooked rice.
- Assemble:
- Spread ube crema on tortillas, 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:
- Let everyone build their own tacos or bowls as desired and enjoy immediately.
Pin Our family loves turning taco night into a creative, hands-on dinner. Each person customizes their own bowl or taco, sparking laughter and friendly competition for the most colorful creation!
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula
Allergen Information
Contains gluten, dairy, and soy. For gluten-free, use gluten-free tortillas and tamari. For dairy-free, use coconut yogurt in crema.
Nutritional Information (per serving)
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g
Pin Enjoy these stunning tacos and bowls as a festive main dish packed with global flavor and color. Share, savor, and celebrate street food fusion at home!
Recipe Q&A
- → Can I make this vegetarian or vegan?
Yes! Use pan-seared tofu or jackfruit for protein and coconut yogurt for the ube crema to keep it vegan.
- → What can I substitute for ube?
Try roasted sweet potato or purple potato for color and flavor if ube is unavailable.
- → What toppings work best?
Kimchi, shredded cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions add crunch and zest.
- → How can I make it gluten-free?
Choose gluten-free tortillas and replace soy sauce with tamari to suit gluten sensitivities.
- → Can I use rice instead of tortillas?
Absolutely! Serve the ingredients over jasmine or sushi rice for a satisfying bowl option.
- → What drinks pair well?
A crisp lager or chilled Riesling complements the bold, layered flavors of this dish.