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!
My first attempt at making these tacos for a weekend dinner was an instant hit with friends—everyone loved assembling their own and tasting the mix of Korean Filipino and Mexican flavors all in one bite!
Ingredients
- Beef sirloin or chicken thighs (or firm tofu for vegetarian): 400 g (14 oz) thinly sliced
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Brown sugar: 1 tbsp
- Garlic: 2 cloves minced
- Ginger: 1 tsp grated
- Gochujang (Korean chili paste): 1 tsp
- Cooked ube or ube halaya (or sweet potato): 1/3 cup
- Sour cream or Greek yogurt (coconut yogurt for vegan): 1/2 cup
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: Pinch
- Kimchi: 1 cup chopped
- Shredded cabbage (red or green): 1 cup
- Cucumber: 1 small thinly sliced
- Jalapeño: 1 thinly sliced
- Fresh cilantro: 2 tbsp chopped
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas (soft taco size): 8 small or
- Cooked jasmine or sushi rice: 2 1/2 cups 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 Whenever I make this for a family night everyone gets involved building their own tacos or bowls—it always sparks fun kitchen conversations and new topping ideas!
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 and soy sauce dairy in crema and soy in soy sauce and gochujang. Use gluten-free or dairy-free swaps as needed.
Nutritional Information
Per serving calories 470 total fat 15 g carbohydrates 60 g protein 22 g
Save This fusion recipe brings a taste adventure to your table—make it your own by mixing and matching toppings. Everyone will find something to love!
Kitchen Guide
- → Can I use tofu instead of meat?
Yes, pan-seared tofu or jackfruit makes a great vegetarian protein option. Marinate and cook as directed for best flavor.
- → What can I substitute for ube?
Roasted sweet potato or purple potato offers similar color and sweetness if ube is unavailable. Adjust seasonings as needed.
- → How do I make this gluten-free?
Use gluten-free tortillas and tamari in place of soy sauce. Always check ingredient labels for hidden gluten in condiments.
- → What toppings work best?
Fresh and pickled vegetables like kimchi, shredded cabbage, cucumber, jalapeño, cilantro, and sesame seeds add contrast and crunch.
- → Can the dish be made vegan?
Absolutely! Use tofu or jackfruit for the protein and coconut yogurt in the ube crema for a fully plant-based version.
- → What sides pair well?
Serve with crisp lager, chilled Riesling, or refreshing slaw for a balanced meal with bold flavors.