East-West Radicchio Parcels

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Here we have an intensely flavoured meat and tofu mixture inspired by the leaf-wrapped sangchi ssam of Korea but Westernized by serving it in a cup of brilliantly red radicchio leaves.


  • 2 cloves garlic, chopped
  • 3 spring onions, thinly sliced
  • 450 g/


  1. In a wok or heavy frying pan stir-fry the garlic, spring onions and minced beef until browned (add a little vegetable oil if the beef is very lean). Push the meat to one side of the pan.
  2. Add the tofu to the empty side of the pan and stir-fry for a minute or two, then add the Chinese bean paste, hot bean paste, Sichuan peppercorns, sugar and stock and cook over