Global fusion tacos and bowls combine Korean, Filipino, and Mexican flavors in a vibrant, customizable feast.
# Ingredient List:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced
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 (substitute with sweet potato if desired)
09 - 1/2 cup sour cream or Greek yogurt, coconut yogurt for vegan
10 - 1 tablespoon lime juice
11 - 1 teaspoon honey or maple syrup
12 - Pinch of salt
→ Toppings
13 - 1 cup chopped kimchi
14 - 1 cup shredded cabbage
15 - 1 small cucumber, thinly sliced
16 - 1 jalapeño, thinly sliced
17 - 2 tablespoons chopped fresh cilantro
18 - 2 tablespoons toasted sesame seeds
19 - 1/4 cup pickled red onions
→ Base
20 - 8 small corn or flour tortillas
21 - 2 1/2 cups cooked jasmine or sushi rice
# Directions:
01 - In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Add the sliced protein and toss thoroughly to coat. Allow to marinate for 15 to 20 minutes.
02 - In a blender or food processor, blend cooked ube, sour cream or yogurt, lime juice, sweetener, and salt until smooth and vividly colored. Refrigerate until serving.
03 - Heat a skillet or grill pan over medium-high. Add the marinated protein and cook for 4 to 6 minutes, stirring occasionally, until deeply browned and cooked through. Set aside.
04 - Warm tortillas in a dry skillet or microwave until soft and flexible. For bowl preparations, fluff rice with a fork to loosen grains.
05 - To create tacos, spread a layer of ube crema on each tortilla, add protein, then garnish with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, layer rice with toppings and drizzle with ube crema.
06 - Present immediately, allowing all diners to customize tacos or bowls to their preference.
