# What you'll need:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (or use firm tofu as alternative)
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 (substitute with cooked sweet potato for color)
09 - 1/2 cup sour cream or Greek yogurt (coconut yogurt for vegan version)
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 rice or sushi rice (for bowls)
# Method:
01 - In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Add the sliced protein of choice and toss thoroughly. Allow to marinate for 15–20 minutes.
02 - Place cooked ube, sour cream or yogurt, lime juice, honey, and salt into a blender or food processor. Blend until uniformly smooth and vibrantly purple. Refrigerate until ready to serve.
03 - Heat a skillet or grill pan over medium-high heat. Sear the marinated protein for 4–6 minutes, stirring regularly, until evenly browned and cooked through. Set aside.
04 - Soften tortillas in a dry skillet or microwave. If preparing bowls, fluff the cooked rice to separate grains.
05 - For tacos, spread a layer of ube crema onto each tortilla. Add cooked protein, then garnish with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, layer rice with toppings and drizzle with ube crema.
06 - Serve immediately, encouraging diners to build tacos or bowls according to personal preference.
