# Components:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced, or firm tofu for vegetarian
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, or substitute sweet potato for color
09 - 1/2 cup sour cream or Greek yogurt, or coconut yogurt for vegan
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, garlic, ginger, and gochujang. Add the sliced beef, chicken, or tofu and thoroughly toss to coat. Marinate for 15 to 20 minutes.
02 - In a blender or food processor, combine ube, sour cream or yogurt, lime juice, honey, and salt. Purée until smooth and glossy. Store in the refrigerator until ready to use.
03 - Preheat a skillet or grill pan over medium-high heat. Sear the marinated protein, stirring occasionally, for 4 to 6 minutes until browned and fully cooked. Transfer to a plate.
04 - Gently heat tortillas in a dry skillet or microwave until soft and flexible. For rice bowls, fluff the cooked rice for optimal texture.
05 - For tacos, spread ube crema over each tortilla, add warmed protein, and garnish with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, layer rice, arrange toppings, and drizzle with ube crema.
06 - Present immediately and allow diners to build their preferred tacos or bowls.
