Save 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 first tried mixing these influences at a family cookout, and everyone loved building their own tacos with bright ube crema and crunchy toppings. Since then, it's become our go-to for parties and weeknight dinners that need a little excitement!
Ingredients
- Beef sirloin or chicken thighs: 400 g (14 oz), thinly sliced (or use firm tofu for vegetarian)
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Brown sugar: 1 tbsp
- Garlic: 2 cloves, minced
- Ginger: 1 tsp, grated
- Gochujang (Korean chili paste): 1 tsp
- Cooked ube (purple yam) or ube halaya: 1/3 cup (can substitute with sweet potato for color)
- Sour cream or Greek yogurt: 1/2 cup (use coconut yogurt for vegan)
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: Pinch
- Kimchi: 1 cup, chopped
- Shredded cabbage (red or green): 1 cup
- 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: 8 small (soft taco size) 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/tofu, toss well, and marinate for 15–20 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 4–6 minutes, stirring occasionally, until browned and cooked through. Set aside.
- Warm the Base:
- Heat tortillas in a dry skillet or microwave until soft and pliable. For bowls, fluff the cooked rice.
- Assemble:
- To make tacos, spread ube crema on each tortilla, 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:
- Serve immediately, letting everyone build their own tacos or bowls as desired.
Save This recipe sparked fun kitchen experiments with my kids, who love choosing bold toppings and tasting different flavor combinations together!
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula
Allergen Information
Contains gluten (in tortillas/soy sauce), dairy (in crema), and soy (in soy sauce/gochujang). For gluten-free: use gluten-free tortillas and tamari. For dairy-free: use coconut yogurt in crema. Always check labels for allergens in kimchi and condiments.
Nutritional Information (per serving)
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g
Save Serve fresh and let everyone invent their own fusion combinations for maximum enjoyment. Leftovers work great for creative lunches the next day!
Recipe Guide
- → What proteins can be used?
You can use beef sirloin, chicken thighs, or pan-seared tofu for vegetarian versions.
- → Can I substitute ube?
Yes, roasted sweet potato or purple potato works if ube is unavailable.
- → How do I make it gluten-free?
Use gluten-free tortillas and tamari soy sauce to avoid gluten ingredients.
- → Is the dish dairy-free or vegan-friendly?
Swap out sour cream for coconut yogurt in the crema and pick tofu or jackfruit as your protein.
- → What toppings add extra richness?
Try adding avocado slices or a fried egg for extra creaminess and flavor.
- → Best drink pairing choices?
A crisp lager or chilled Riesling complement the fusion flavors beautifully.