Save A vibrant, flavor-packed recipe blending inspirations from street food around the world—think Korean bulgogi tacos, Filipino ube crema, and zesty Mexican toppings. Perfect for a fun, customizable meal!
Last summer, I hosted a backyard taco night where each guest could mix-and-match tortillas or rice bowls with bold toppings, and it was a huge hit. The fusion of ube crema, spicy bulgogi, and fresh veggies made this dinner totally unforgettable.
Ingredients
- Beef sirloin or chicken thighs (or firm tofu): 400 g (14 oz), thinly sliced
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Brown sugar: 1 tbsp
- Garlic: 2 cloves, minced
- Ginger: 1 tsp, grated
- Gochujang (Korean chili paste): 1 tsp
- Cooked ube or ube halaya: 1/3 cup (sub sweet potato if needed)
- Sour cream or Greek yogurt (or coconut yogurt): 1/2 cup
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: Pinch
- Kimchi: 1 cup, chopped
- Shredded cabbage: 1 cup
- Cucumber: 1 small, thinly sliced
- Jalapeño: 1, thinly sliced
- Fresh cilantro: 2 tbsp, chopped
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas: 8 small (soft taco size)
- Cooked jasmine or sushi rice: 2 1/2 cups (for bowls, if not using tortillas)
Instructions
- Marinate the Protein:
- In a bowl, mix soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang. Add the sliced beef, chicken, or tofu, toss well, and marinate for 15–20 minutes.
- Prepare the Ube Crema:
- In a blender or food processor, combine ube, sour cream or yogurt, lime juice, honey, and salt. Blend until smooth and vibrant purple. Refrigerate until serving.
- Cook the Protein:
- Heat a skillet or grill pan over medium-high heat. Cook the marinated protein for 4-6 minutes, stirring occasionally, until browned and cooked through. Set aside.
- Warm the Base:
- Heat tortillas in a dry skillet or microwave until soft and pliable. For bowls, fluff the cooked rice.
- Assemble:
- To make tacos, spread ube crema on each tortilla, add protein, then top with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, layer rice with toppings and drizzle with ube crema.
- Serve:
- Serve immediately, letting everyone build their own tacos or bowls as desired.
Save This recipe brings my family together around the table, with everyone jumping in to pile on their favorite toppings, share laughter, and discover new flavor combos.
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula.
Allergen Information
Contains gluten and dairy; always check condiments for hidden allergens, and easy swaps are available for most major allergens.
Nutritional Information
Each serving has about 470 calories, 15 g fat, 60 g carbs, and 22 g protein.
Save Finish with a chilled drink and let everyone experiment with color and crunch—these tacos and bowls are street-food celebration at home!
Kitchen Q&A
- → What proteins work best for these tacos and bowls?
Thinly sliced beef sirloin, chicken thighs, or firm tofu are recommended for maximum flavor and texture. Tofu or jackfruit offers a delicious vegetarian option.
- → How can I adapt this dish for gluten-free diets?
Use gluten-free tortillas and tamari instead of regular soy sauce. Always check condiment labels for hidden gluten ingredients.
- → What's a good substitute for ube in the crema?
Roasted purple or sweet potatoes make a great alternative for color and mild sweetness if ube is unavailable.
- → Can I make this dairy-free or vegan?
Swap sour cream or Greek yogurt for coconut yogurt in the crema, ensuring a creamy texture without dairy.
- → What are some extra toppings to include?
Avocado slices, a fried egg, pickled vegetables, or extra cilantro add richness and freshness to your meal.