# Ingredient list:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (or firm tofu for vegetarian adaptation)
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 or ube halaya (substitute with sweet potato if needed)
09 - 1/2 cup sour cream or Greek yogurt (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 - 2 1/2 cups cooked jasmine or sushi rice (for bowls option)
# Step-by-Step Guide:
01 - Combine soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang in a mixing bowl. Add sliced beef, chicken, or tofu; toss thoroughly to coat. Allow to marinate for 15 to 20 minutes.
02 - In a blender or food processor, combine ube, sour cream or yogurt, lime juice, honey, and salt. Blend until smooth and richly colored. Refrigerate until ready to use.
03 - Preheat a skillet or grill pan over medium-high heat. Cook marinated protein for 4 to 6 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable. For bowls, fluff cooked rice.
05 - For tacos, spread ube crema onto tortillas, layer with seared protein, then add kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, arrange rice in the base, add toppings, and drizzle with ube crema.
06 - Present immediately and allow diners to assemble their tacos or bowls according to preference.
