Save A vibrant flavor-packed recipe blending inspirations from street food around the world think Korean bulgogi tacos ube crema and zesty Mexican toppings. Perfect for a fun customizable meal!
When I first tried combining ube crema with bulgogi tacos the result was an unforgettable meal with both color and complex flavor. This recipe quickly became a favorite for family movie nights and special gatherings.
Ingredients
- Beef sirloin or chicken thighs: 400 g (14 oz) thinly sliced (or use firm tofu for vegetarian)
- 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 or ube halaya: 1/3 cup (can substitute sweet potato for color)
- Sour cream or Greek yogurt: 1/2 cup (use coconut yogurt for vegan)
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: pinch
- Kimchi: 1 cup chopped
- Cabbage: 1 cup shredded (red or green)
- Cucumber: 1 small thinly sliced
- Jalapeño: 1 thinly sliced
- Cilantro: 2 tbsp fresh chopped
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas: 8 small soft taco size 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 This recipe brings everyone to the table for a hands-on meal that sparks laughter and creativity especially when kids invent their own taco combos!
Serving & Pairings
Pairs well with crisp lager or chilled Riesling. Add avocado or fried egg for extra richness and another layer of flavor.
Ingredient Swaps
Swap beef or chicken for pan-seared tofu or jackfruit to keep the dish vegetarian or vegan. If ube is unavailable roasted sweet potato or purple potato make a vibrant substitute.
Nutrition
Each serving provides about 470 calories 15 g total fat 60 g carbs and 22 g protein—bright satisfying and balanced.
Save Try this for your next gathering and watch everyone come back for seconds. Street-food inspired fusion has never been this fun or flavorful.
Recipe FAQ
- → What makes the flavor profile unique?
The fusion of bulgogi-inspired marinade, tangy ube crema, fresh kimchi, and crisp vegetables offers multidimensional taste.
- → Can I use a vegetarian protein?
Absolutely! Use pan-seared tofu or jackfruit as a delicious substitute without sacrificing satisfaction and flavor.
- → Is the dish gluten-free friendly?
Yes, by using gluten-free tortillas and swapping soy sauce with tamari, it can be enjoyed by those avoiding gluten.
- → How do I prepare the ube crema?
Blend cooked ube or sweet potato with sour cream or yogurt, lime juice, honey, and salt until smooth and purple.
- → Which garnishes add extra crunch and flavor?
Add shredded cabbage, sliced cucumber, jalapeño, pickled onions, sesame seeds, and a sprinkle of cilantro for flair.
- → How is the dish served for maximum enjoyment?
Let diners build their own tacos or bowls, layering ingredients for a personalized, vibrant eating experience.