Ssamjang Bean and Cheese Burrito

Deeply savory and beany with a cheesy creaminess and bright fresh “salsa” that is crunchy and familiar but different.

Ssamjang Bean and Cheese Burrito

Makes 6

What is there not to love about a burrito? In my opinion, like pizza, burritos in all their iterations are a perfect food. But why a bean and cheese burrito? Mostly because I saw someone eating one on social media and when I tried to remember the last time I had a bean and cheese burrito I couldn’t. I rectified the problem by making one. The refried beans in my burrito and the pico I serve with it are not traditional as they merge the Korean flavors I’ve become accustomed to living in Busan with Tex-Mex but, I can assure you, it is a beautiful marriage.  

Optionally, add a few sauteed peppers and onions to the burrito as I’ve done here.

Tasting Notes: Deeply savory and beany with a cheesy creaminess and bright fresh “salsa” that is crunchy and familiar but different.

“Recipe Tips:

*1. Starting from dried beans will taste better but, 3- 15.5oz cans of red kidney beans can be substituted for the dried. Drain 2 cans of beans and use the liquid and beans from the remaining can. Add chicken broth as needed to make the filling the right texture.

**2. As written, the burritos have a taste of cheese but are not overflowing with it. For a cheesier burrito use the greater amount of cheese listed and use 4 – 5 T of cheese when filling.

***3. If reserving some the cooking liquid is forgotten, use chicken broth in its place starting with 200ml (1 c) and adding more as needed.”

Ingredients

Beans

*500g (heaping 2.25 c) red kidney beans, soaked overnight and drained

2,000ml (10 c) water

12g (1 T) kosher salt 

Ssamjang

115g (a little less than ½ a medium onion) onion, small dice

75g (2.5 T) doenjang

30g (1.5 T) gochujang

15ml (1 T) sesame oil

15ml (1 T) soju

10ml (2 t) rice vinegar

5g (1 t) granulated sugar

3 garlic cloves, minced

1 – 2 cheongyang or serrano chili, minced 

“Kimchi” Pico

30ml (2 T) rice vinegar

25ml (5 t) fish sauce

24g (2 T) gochugaru

10ml (2 t) sesame oil

8g (1.5 t) granulated sugar

1g (0.25 t) kosher salt

1g (0.25 t) MSG

7g (1.5 t) ginger, grated

5 garlic cloves, grated

665g (4 – 5 medium) tomatoes cut into 6-8 wedges

150g (½ medium) onion, sliced with the grain

250g (9 – 10 medium-large) oi gochu or cubanelle peppers

30g (about 0.50 c loosely packed) cilantro, stems and leaves, roughly chopped 

Refried Beans

45ml (3 T) olive oil or pork lard or bacon fat

9g (1 T) Adobo

8g (2 t) ground cumin

6g (2 t) ground coriander

6g (2 t) chili power

300ml – 400ml (1.5 – 2 c) reserved bean cooking liquid 

Finishing

**228-341g (0.50 – 0.75 lb) pepper jack cheese, grated

6- 25cm (10 in), kept warm 

Serving

Sour cream or plain Greek yogurt

Mexican Tomato Rice (recipe here)

Method

1.  Bring the soaked beans and water to a boil covered.

Keep an eye on the pot so that it does not boil over.

• Remove any scum that rises to the top.

• Reduce the heat to low and add the salt stirring to dissolve.

• Cover and cook for 1.5 – 2 hours or until fully tender.

Beans are fully tender when the skins are soft and the insides are creamy.

After 1.5 hours I like to test 3 – 4 beans from different areas of the pot. If 1 bean is not fully tender I continue to cook the beans testing every 10 – 15 minutes or until each of the beans I taste are fully tender.

Depending on your beans it can take longer than the 2 hours I have listed here. Cook the beans, testing as listed above until fully tender.

While the beans cook move on to Step 2.

2. In a medium mixing bowl, combine the ingredients for the ssamjang mixing well.

• Set aside until needed.

3. In a large mixing bowl combine all the ingredients for the pico except the tomatoes, onion, gochu and cilantro to make the dressing.

• Taste and adjust the dressing as desired.

• Add the tomatoes, onion, gochu and cilantro and toss well.

• Taste and adjust further if necessary.

• Refrigerate until needed.

4. When the beans are fully tender, reserve 400ml (2 c) of the bean cooking liquid.

• ***Drain the beans.

5.      Heat a large high sided saute pan or a pot over medium-high heat.

• Add the olive oil and heat for 30 seconds.

• Add 75% of the beans and the spices for the refried beans.

• Saute for 30 seconds.

• Mash the beans well.

• Add 300ml (1.5 c) of the bean cooking liquid.

• Add the remaining beans and mash a little.

I like chunky refried beans for my burrito but if you prefer a smooth refried bean, mash all the beans well.

• Add all the ssamjang and use a rubber spatula to stir the bean mixture.

• Cook the beans stirring constantly until thickened but a little loose, 5 – 7 minutes.

For a thicker bean filling use less of the bean liquid.

To adjust if over thickened, add a little more liquid as needed.

If too thin, continue to cook.

• Taste and adjust the seasoning as desired.

• Remove from the heat when cooked, the beans will continue to thicken slightly off heat.

I like to cool my beans for 30 minutes to make rolling the burritos easier but it is not necessary.

6.  Warm the tortillas per package directions.

• Working one at a time place 6-oz of the bean filling on the bottom center of a tortilla.

• Top with 3 T of grated cheese.

• Pull the sides of the tortilla over the filling and toward the center.

• Wrap the bottom of the tortilla over the folded sides and the filling toward the other side. Gently tug back to tighten and roll completely to seal.

• Repeat with the remaining tortillas, refried beans and cheese until all has been used.

7.  Heat a saute pan over medium heat.

• Add 1 T vegetable oil and heat 30 seconds.

• Place as many burritos as will fit in the pan without overcrowding seam side down.

• Cook for 60 – 90 seconds on each of the 4 sides or until golden brown.

• Repeat with the remaining burritos.

8.  Serve with the pico, Mexican Tomato Rice and sour cream.