Unusually Here, An Appropriated Recipe

Cafe Drake rarely if ever reprints a recipe without at least putting our own CD spin on it. But it's well nigh impossible to top David Chang's failproof and utterly easy instructions for crafting at home his famous ssam, a Korean/Pan-Asian take on the classic burrito. We're also diehard fans of Chang's legendary Momofuku restaurant in Manhattan's East Village; more than once we've extolled their tasty virtues on this site! So below find the original recipe and - because we feel sort of guilty doing this - a link to buy his new cookbook. And no we don't receive a commission.

The Original Momofuku Ssam Recipe adapted from David Chang

Makes 1 burrito

1 extra-large flour tortilla, steamed or microwaved until warm / 1 teaspoon hoisin sauce / 2 tablespoons cooked short-grain rice, right out of the rice cooker or pot / 1⁄2 cup pulled pork shoulder, warm (Cafe Drake loves Trader Joe's quick and easy brand) / 1 tablespoon pureed cabbage kimchi (frankly, no need to puree) / 1 tablespoon shelled soybeans (edamame, frozen and thawed are fine) /1 tablespoon roasted onions 3 or 4 slices quick-pickled cucumbers

Lay the tortilla on a piece of aluminum foil that you’ll eventually use to wrap around the burrito. Smear a thick line of hoisin sauce across the tortilla and arrange the rice in a neat, even mound over the hoisin. Scatter, spread and arrange the remaining ingredients over the rice.

Fold the right and left sides of the tortilla in first, then roll it closed as tightly as possible, using the foil to guide it.