# What You Need:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (alternatively use 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 (purple yam) or ube halaya (substitute with cooked sweet potato or purple potato as needed)
09 - 1/2 cup sour cream or Greek yogurt (vegan alternative: coconut yogurt)
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 bowl variation)
# How To Make It:
01 - In a mixing bowl, blend soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Add sliced beef, chicken, or tofu; toss until evenly coated and marinate for 15 to 20 minutes.
02 - In a blender or food processor, combine the ube or suitable substitute, sour cream or chosen yogurt, lime juice, honey, and a pinch of salt. Puree until silky and vibrantly colored. Transfer to refrigerator until use.
03 - Bring a skillet or grill pan to medium-high heat. Sear the marinated protein for approximately 4 to 6 minutes, stirring occasionally for uniform browning, until thoroughly cooked. Move to a plate and keep warm.
04 - Heat tortillas in a dry skillet or microwave until soft and flexible, stack in a clean towel to keep warm. For bowl service, fluff the cooked rice to separate grains.
05 - For each taco, spread a layer of ube crema on a tortilla, top with portioned protein, and garnish with kimchi, cabbage, cucumber, jalapeño, cilantro, toasted sesame seeds, and pickled onions. For bowls, layer rice beneath toppings and drizzle with ube crema.
06 - Present at the table and invite diners to build their own tacos or bowls to preference.
