# What You'll Need:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (or firm tofu for vegetarian option)
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 if needed)
09 - 1/2 cup sour cream or Greek yogurt (or 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 red or green cabbage
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) or 2 1/2 cups cooked jasmine or sushi rice
# How to make it:
01 - In a mixing bowl, combine soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang. Add sliced beef, chicken, or tofu. Toss to coat thoroughly and set aside to marinate for 15 to 20 minutes.
02 - In a blender or food processor, blend cooked ube, sour cream or yogurt, lime juice, honey, and salt until smooth and vibrant in color. Cover and refrigerate until ready to serve.
03 - Heat a skillet or grill pan over medium-high heat. Add the marinated protein and cook for 4 to 6 minutes, stirring occasionally, until well browned and cooked through. Transfer to a plate and keep warm.
04 - Heat tortillas on a dry skillet or in the microwave until soft and pliable. For rice bowls, fluff the cooked rice with a fork prior to serving.
05 - To assemble tacos, spread ube crema on each tortilla, add a portion of cooked protein, and layer with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled red onions. For bowls, start with rice as the base, then arrange toppings and finish with a drizzle of ube crema.
06 - Offer immediately, allowing diners to customize tacos or bowls to their preference.
