# Components:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (substitute firm tofu for vegetarian option)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon brown sugar
05 - 2 garlic cloves, 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 (substitute sweet potato for color if unavailable)
09 - 1/2 cup sour cream or Greek yogurt (use 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 chopped kimchi
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 - 2 1/2 cups cooked jasmine or sushi rice (for bowls)
# Directions:
01 - In a mixing bowl, blend soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang until uniform. Add sliced beef, chicken, or tofu and coat thoroughly. Let stand for 15 to 20 minutes to infuse flavor.
02 - Place cooked ube, sour cream or yogurt, lime juice, honey or maple syrup, and salt into a blender or food processor. Pulse until smooth and vividly colored. Chill until ready to serve.
03 - Heat a skillet or grill pan over medium-high heat. Sear the marinated protein for 4 to 6 minutes, stirring intermittently, until evenly browned and cooked through. Transfer to a plate.
04 - Soften tortillas in a dry skillet or microwave until warm and pliable. If assembling bowls, fluff the cooked rice and transfer to serving vessels.
05 - For tacos, layer each tortilla with ube crema, protein, kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, arrange rice as a foundation and top with protein, vegetables, drizzling ube crema over the ensemble.
06 - Serve immediately, allowing diners to personalize their tacos or bowls with preferred toppings.
