Bold tacos and bowls with zesty toppings, Korean bulgogi, ube crema, and fresh veggies—easy to customize for everyone.
# What You'll Need:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (or use 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 sweet potato for color if needed)
09 - 1/2 cup sour cream or Greek yogurt (use coconut yogurt for vegan option)
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), or
21 - 2 1/2 cups cooked jasmine or sushi rice (for bowls)
# Method:
01 - Combine soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang in a bowl. Add sliced beef, chicken, or tofu; toss to coat evenly. Marinate for 15 to 20 minutes.
02 - Place ube, sour cream or yogurt, lime juice, honey, and salt in a blender or food processor. Blend until smooth and a vibrant purple. Chill until service.
03 - Preheat skillet or grill pan to medium-high. Sear the marinated protein for 4 to 6 minutes, stirring until browned and fully cooked. Remove from heat and set aside.
04 - Heat tortillas in a dry skillet or microwave until soft and flexible. For bowls, fluff cooked rice.
05 - Spread ube crema on each tortilla. Layer with cooked protein, kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, start with rice, add toppings, and drizzle with ube crema.
06 - Present immediately, inviting diners to customize and build their own tacos or bowls.
