Save A vibrant, flavor-packed recipe blending inspirations from street food around the world, such as Korean bulgogi tacos, Filipino ube crema, and zesty Mexican toppings. It's perfect for a fun and customizable meal that brings global flavors to your table.
I discovered this street-food fusion dish during a family taco night, inspired by trips abroad and local food trucks. Since then, it's been a go-to for gatherings and adventurous dinners at home.
Ingredients
- Protein: 400 g (14 oz) beef sirloin or chicken thighs, thinly sliced, or firm tofu (vegetarian option); 1 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp brown sugar; 2 cloves garlic, minced; 1 tsp grated ginger; 1 tsp gochujang (Korean chili paste)
- Ube Crema: 1/3 cup cooked ube or ube halaya (substitute sweet potato for color); 1/2 cup sour cream or Greek yogurt (coconut yogurt for vegan); 1 tbsp lime juice; 1 tsp honey or maple syrup; pinch of salt
- Toppings: 1 cup kimchi, chopped; 1 cup shredded cabbage; 1 small cucumber, thinly sliced; 1 jalapeño, thinly sliced; 2 tbsp fresh cilantro, chopped; 2 tbsp toasted sesame seeds; 1/4 cup pickled red onions
- Base: 8 small corn or flour tortillas (soft taco size), or 2 1/2 cups cooked jasmine or sushi rice (for bowls)
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 to 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 to 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 and let everyone build their own tacos or bowls as desired.
Save My family loves building their own tacos and bowls, each person choosing favorite toppings and sharing stories about travels and street food memories. It's a delicious way to connect over a meal that feels adventurous and fun.
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula
Allergen Information
Contains gluten, dairy, and soy. For gluten-free and dairy-free options, use tamari and coconut yogurt. Always check all labels carefully.
Nutritional Information
Per serving: Calories 470, Total Fat 15 g, Carbohydrates 60 g, Protein 22 g
Save This recipe is a celebration of global street food. Enjoy making it your own and exploring new flavor combinations with every bite!
Cooking Guide
- → Can I substitute the protein for a vegetarian option?
Yes, use firm tofu or jackfruit for a satisfying vegetarian or vegan alternative. Adjust marination and cooking time as needed.
- → What can I use if ube is unavailable?
Roasted sweet potato or purple potato makes a vibrant substitute, keeping the crema colorful and creamy.
- → How do I make the dish gluten-free?
Use gluten-free tortillas and swap soy sauce for tamari. Always verify the ingredients of premade condiments.
- → Are there dairy-free options for the crema?
Coconut yogurt works well in place of sour cream or Greek yogurt, creating a creamy and dairy-free sauce.
- → What drinks pair well with this fusion meal?
A crisp lager or chilled Riesling balances the meal’s richness and spicy-sweet notes beautifully.
- → Can I prepare the components ahead of time?
Yes, marinate protein and make the ube crema ahead. Assemble just before serving for best texture.