Save to Pinterest 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!
I first tried this fusion creation for a weekend get-together, and it instantly became a favorite for the way it lets everyone build their plate just the way they like it. Watching friends fill tortillas with bold colors and flavors felt like hosting a little street-food fest in my own kitchen.
Ingredients
- Beef sirloin or chicken thighs (or tofu): 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: 1 tsp (Korean chili paste)
- Cooked ube (purple yam) or ube halaya: 1/3 cup (can substitute with sweet potato for color)
- Sour cream or Greek yogurt (or coconut yogurt): 1/2 cup
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: Pinch
- Kimchi: 1 cup, chopped
- Shredded cabbage: 1 cup (red or green)
- 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: 8 small (soft taco size) or
- Jasmine or sushi rice: 2 1/2 cups, cooked (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/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 to Pinterest These tacos and bowls have become our go-to for family nights—everyone has fun building their own and the meal sparks plenty of delicious conversation.
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). Check labels for allergens in condiments and opt for alternatives if needed.
Nutritional Information (per serving)
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g
Save to Pinterest Savor every bite and don’t be afraid to experiment with different toppings. This recipe brings the street-food feast home, one taco or bowl at a time.
Common Recipe Questions
- → Can I make this fusion dish vegetarian?
Absolutely! Use firm tofu or jackfruit as a protein base and choose coconut yogurt for the crema to make it vegan-friendly.
- → What if I can't find ube?
You can substitute roasted sweet potato or purple potato to mimic the color and texture of ube crema.
- → Are there gluten-free options available?
Yes, simply use gluten-free tortillas and tamari instead of regular soy sauce to avoid gluten exposure.
- → What toppings work best?
Kimchi, shredded cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions add crunch and tang. Try avocado or eggs for richness.
- → How can I prep ingredients ahead?
Marinate and cook proteins, blend the ube crema, and chop vegetables in advance for quick assembly when ready to serve.
- → Which side dishes pair well?
Crisp lager or chilled Riesling complements these fusion bowls, along with simple green salads or fresh fruit.