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Ingredients
US|METRIC
2 SERVINGS
- 1 head cauliflower (medium)
- 1 leek (large, white part cut in 1/2-inch slices)
- 4 celery stalks (cut in 2-inch pieces)
- 5 Tbsp. olive oil (divided)
- 1 onion (diced)
- 3 garlic cloves (sliced)
- 1 russet potato (diced)
- 1 tsp. thyme leaves
- pinches chili (flake)
- 4 cups chicken stock (or vegetable stock)
- 13.5 oz. coconut milk (1 can)
- salt
- pepper
- 4 bunches scallions
- 2 tsp. salt
- 4 garlic cloves (thinly sliced)
- 1 Tbsp. raw sugar (or dark brown sugar)
- 1 Tbsp. ginger (grated)
- 1/4 cup red pepper flakes (Korean)
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. toasted sesame seeds
- 1 Tbsp. fish sauce
- 1 Tbsp. rice vinegar
- 1/2 Tbsp. chile flakes (you can use more or less.)
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