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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar
Приложение для iOS (iPhone и iPad) Приложение для Android Samsung Apps
Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Запечённая с травами курица (Herbed Roast Chicken)
Herbed Roast Chicken
Grilled chicken with an aromatic butter sauce
Морской язык Маньер (Sole meunière)
Sole meunière
A fillet of fish fried with butter, parsley and lemon


100 g beef (rib eye); 5 tbsp. pre-cooked glutinous rice; ¼” (2-3 cm) ginger root; ¼ onion; a few scallions (lower part); 2 garlic cloves; lettuce; 1 tbsp. of sesame oil; a pinch of sugar; 1 tsp. of sesame seeds; 3 tbsp. of light soy sauce; 1 tbsp. of rice wine (or mirin); Korean pepper paste Gochujang

Bulgogi (불고기)

Freeze the meat a bit so that you can cut it into thin slices. Marinade the meat slices in a mixture of soy sauce, oil, wine, sugar, grated ginger and garlic, chopped chives for at least an hour. Pat dray meat slices quickly and fry a dry frying pan or grill, put over a spoon of cooked rice on a fresh lettuce leaf, spread with pepper paste, sprinkle with sesame seeds, roll the lettuce leaf in a tube. Or serve everything separately with kimchi and beer.

Бульгогі (Bulgogi, 불고기)