Global Street-Food Fusion Tacos (Print Version)
Enjoy bold tacos and bowls with Korean bulgogi, ube crema, zesty toppings, and flexible bases for all tastes.
# What You’ll Need:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (alternatively use firm tofu for vegetarian option)
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 (purple yam) or ube halaya (substitute sweet potato for color if needed)
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 (red or green)
15 - 1 small cucumber, thinly sliced
16 - 1 jalapeño, thinly sliced
17 - 2 tablespoons fresh cilantro, chopped
18 - 2 tablespoons toasted sesame seeds
19 - 1/4 cup pickled red onions
→ Base
20 - 8 small corn or flour tortillas (soft taco size)
21 - 2 1/2 cups cooked jasmine or sushi rice (as an alternative for bowls)
# How to Make It:
01 - Combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang in a mixing bowl. Add sliced beef, chicken, or tofu. Toss thoroughly to coat and marinate for 15 to 20 minutes.
02 - In a blender or food processor, blend ube, sour cream or yogurt, lime juice, honey or maple syrup, and salt until you achieve a smooth, vibrant mixture. Refrigerate until ready to serve.
03 - Heat a skillet or grill pan over medium-high heat. Cook the marinated protein for 4 to 6 minutes, stirring occasionally, until evenly browned and cooked through. Set aside.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable. If using rice, fluff the cooked grains for bowls.
05 - To assemble tacos, spread ube crema on each tortilla, add cooked protein, and top 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 diners to build their tacos or bowls as preferred.
# Additional Tips::
01 -
- Combines global street-food flavors into one exciting fusion meal
- Customizable for tacos or bowls to suit everyone's taste
02 -
- Recipe can be adapted to be gluten-free by swapping tortillas and soy sauce for gluten-free versions
- Ube can be replaced with sweet potato for the vibrant color if needed
03 -
- Let everyone assemble their own taco or bowl to keep things interactive and fun
- Add avocado or a fried egg for extra richness and flavor