Bold tacos and bowls unite bulgogi, ube crema, kimchi, and zesty toppings for a festive, shareable meal.
# Components:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (option: firm tofu for vegetarian adaptation)
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 (can substitute with cooked sweet potato for color)
09 - 1/2 cup sour cream or Greek yogurt (coconut yogurt for vegan preparation)
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 - or 2 1/2 cups cooked jasmine or sushi rice (for bowl presentation)
# Method:
01 - In a large mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Add sliced beef, chicken, or tofu. Toss thoroughly and marinate for 15 to 20 minutes.
02 - Process cooked ube, sour cream or yogurt, lime juice, honey or maple syrup, and a pinch of salt in a blender or food processor until silky and vividly colored. Chill until ready to serve.
03 - Preheat skillet or grill pan over medium-high heat. Sauté or grill the marinated protein for 4 to 6 minutes, stirring occasionally, until caramelized and cooked through. Transfer to a plate and keep warm.
04 - Heat tortillas in a dry skillet or microwave for 20 seconds each until soft and flexible. For bowls, fluff the rice with a fork.
05 - Spread ube crema on each tortilla or drizzle over rice. Add cooked protein as the main layer, followed by kimchi, shredded cabbage, cucumber, jalapeño, cilantro, toasted sesame seeds, and pickled red onions.
06 - Present immediately, allowing diners to build tacos or compose bowls to taste.
