Bold, vibrant bowls and tacos blend Korean, Filipino, and Mexican flavors for a customizable and lively main dish.
# Components:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced, or use 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 (purple yam) or ube halaya, or substitute roasted sweet potato
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), or
21 - 2 1/2 cups cooked jasmine or sushi rice for bowls
# Directions:
01 - In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Add the sliced protein and thoroughly coat. Marinate for 15 to 20 minutes.
02 - In a blender or food processor, blend cooked ube, sour cream or yogurt, lime juice, honey, and a pinch of salt until fully smooth and vibrant. Refrigerate until ready to use.
03 - Heat a skillet or grill pan over medium-high. Cook the marinated protein for 4 to 6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable. For bowls, fluff cooked rice and keep warm.
05 - For tacos, spread ube crema onto each tortilla, then layer with protein and assorted toppings: kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled red onions. For bowls, arrange rice as the base, top with protein, drizzle with ube crema, and finish with desired garnishes.
06 - Present immediately and allow guests to customize tacos or bowls to taste.
