Bold tacos and bowls inspired by world street flavors, creamy ube, zesty veggies, and savory protein options.
# 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 cooked 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 kimchi, chopped
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
# Method:
01 - Combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang in a mixing bowl. Add sliced protein and toss to coat evenly. Marinate for 15 to 20 minutes.
02 - Blend cooked ube, sour cream or yogurt, lime juice, honey, and a pinch of salt in a food processor until smooth. Chill until ready to use.
03 - Heat a skillet or grill pan over medium-high heat. Sear the marinated protein for 4 to 6 minutes, stirring often, until browned and cooked through. Transfer to a plate.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable. Fluff the cooked rice if using bowls.
05 - For tacos, spread ube crema onto each tortilla. Add cooked protein, then garnish with kimchi, shredded cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, layer rice with cooked protein, arrange toppings, and drizzle with ube crema.
06 - Serve immediately, allowing guests to customize their tacos or bowls with preferred toppings.
