Yung Cook God

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17/06/2026

Vodka Sauce Chicken Parmesan Baguette 🐓🥖





16/06/2026

Japanese Potato Salad 🥔🥗

Ingredients
- 3 potatoes, peeled
- 4 rashers bacon, chopped
- 4 eggs
- ½ cucumber, finely sliced

Dressing
- 2 tbsp Greek yogurt
- 2 tbsp Kewpie mayonnaise
- 1 tsp wholegrain mustard
- 1 tbsp milk
- 1 tsp Vegeta seasoning
- Cracked black pepper

Method

1. Add the potatoes to a pot of salted water and boil until fork tender. Drain well.

2. Place the eggs into a saucepan, cover with water and bring to a boil. Cook for 8–10 minutes, then cool & peel.

3. Cook the bacon in a frying pan until golden and crispy.

4. Thinly slice the cucumber and set aside.

5. In a large mixing bowl, combine the Greek yogurt, Kewpie mayonnaise, wholegrain mustard, milk and Vegeta. Mix until smooth.

6. Add the cooked potatoes to the bowl and gently mash about half of them with a fork, leaving some chunky pieces for texture.

7. Add the bacon, chopped eggs and cucumber to the bowl.

8. Mix everything together until well combined.

9. Finish with plenty of cracked black pepper and serve immediately or chill in the fridge before serving.





15/06/2026

Creamy Tomato Gnocchi 🍅🥔





08/06/2026

Korean Beef & Rice Bowls 🥩🍚

Makes 7 serves - Meal Prep

Ingredients
• 1.75kg lean beef mince (5% fat)
• 350g jasmine rice (dry)
• 1.05kg broccoli florets
• 210g carrot, grated
• 6 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 125ml soy sauce
• 2 tbsp sesame oil
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp chilli flakes
• 1 tbsp sesame seeds

Method
1. Cook the jasmine rice according to packet instructions and set aside.
2. Steam the broccoli until bright green and tender, then remove from the heat.
3. Heat a large pan over medium-high heat and add the sesame oil. Add the garlic, ginger and grated carrot and cook for 2–3 minutes, stirring regularly, until softened and fragrant.
4. Add the beef mince and increase the heat to high. Break it up with a spoon and cook until browned and cooked through.
5. Add the soy sauce, honey, rice vinegar and chilli flakes. Stir well and cook for 2–3 minutes until the sauce thickens slightly and coats the beef.
6. Divide the meal prep containers out and get ready to portion.
7. Add to each container:
• 150g cooked jasmine rice
• 200g cooked beef mixture
• 150g broccoli
8. Finish each serve with a sprinkle of sesame seeds.
9. Allow to cool completely before sealing. Refrigerate for up to 4 days or freeze for up to 3 months.

Per Serve
• Calories: ~610
• Protein: ~52g
• Carbs: ~47g
• Fat: ~23g





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