Save A vibrant, flavor-packed recipe blending inspirations from street food around the world—think Korean bulgogi tacos, Filipino ube crema, and zesty Mexican toppings. Perfect for a fun, customizable meal!
When I first put these fusion tacos and bowls on our table, everyone was delighted by the mix of textures and the bold purple crema. It's always exciting to offer something so colorful and unique that brings friends and family together for hands-on, build-your-own fun.
Ingredients
- Proteins: 400 g (14 oz) beef sirloin or chicken thighs, thinly sliced (or use firm tofu for vegetarian), 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 (purple yam) or ube halaya (can substitute with sweet potato for color), 1/2 cup sour cream or Greek yogurt (use 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 (red or green), 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 15–20 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 4–6 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, letting everyone build their own tacos or bowls as desired.
Save We love making these tacos and bowls for family night. The colors and flavors get everyone talking, and it becomes an interactive meal with lots of laughter.
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula
Allergen Information
Contains gluten (in tortillas, soy sauce), dairy (in crema), and soy (in soy sauce, gochujang). For gluten-free, use gluten-free tortillas and tamari. For dairy-free, use coconut yogurt in crema.
Nutritional Information (per serving)
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g
Save This recipe brings people together with delicious variety—a perfect way to celebrate global street food right at home!