When it is your turn for your food to be cooked, one of the two men doing the cooking on a large circular griddle first dump your meat bowl onto the grill and with two long metal chopstick-like tools, walk around the circle as they push the food along and it cooks, adding water as needed at a certain point they dump the veggie bowl contents you've provided, on top of the meat that has already cooked. There is a printed legend on the wall to help you select the sauces you'd like the most, and you ladle each over the meat and/or veggies in your bowls. Next are the various sauces (garlic, bbq, and various spiced varieties). The meats are paper thin slices frozen into curls (beef, pork, chicken or lamb), and the vegetables are numerous - chopped tomato, onions, basil, lettuce, bean sprouts, and many other veggies, which you pile into your veggie bowl, as well as fresh rice and chow mein noodles. You take two bowls, one for meat and one for vegetables, and select each type of food from the bins along a cafeteria-like line. Delicious food cooked in front of you while you wait. As Mongolian Barbecue became more popular, it was successfully introduced to the West.My son has been coming here for quite a few years, and I started going as well. The very first Mongolian Barbecue restaurant (Gengis Khan Mongolian BBQ) was opened in 1976, and was located in downtown Taipei, Taiwan. The preparation can also derive from Japanese-style teppanyaki, which was popular in Taiwan at the time. When cooking is complete, the finished dish is scooped into a bowl and handed to the diner.Īlthough Mongolian barbecue first appeared in Taipei in 1951, the stir-frying of meats on a large, open surface is supposed to evoke Mongolian foods and Mongolian traditions. In many restaurants (primarily buffets) one dish will be cooked at a time, the operator walking around the outside of the grill once or twice moving the food while walking. The ample size of the Mongolian barbecue griddle allows for several diners’ food to be cooked simultaneously on different parts of the griddle. Oil and sometimes water may be added to ease cooking, and the ingredients are stirred occasionally. These ingredients are given to the griddle operator who adds the diner’s choice of sauce and transfers them to one section of the hot griddle. Typically, diners choose various ingredients from a buffet of thinly sliced raw meats (beef, pork, lamb, turkey, chicken, shrimp) and vegetables (cabbage, tofu, sliced onion, cilantro, broccoli, and mushrooms) and assemble them in a large bowl or on a plate. Notwithstanding the historic facts, American restaurants such as HuHot Mongolian Grill and BD’s Mongolian Barbeque claim that soldiers of the Mongol Empire gathered large quantities of meats, prepared them with their swords and cooked them on their overturned shields over a large fire, while a German restaurant chain with the same concept claims that the Mongolian soldiers cooked their meals on a heated stone. A barbecue in Mongolia is prepared quite differently. “Mongolian” barbecue is not actually Mongolian at all for examples of genuine Mongolian food, see buuz or khuushuur. Although the stir-frying of meats on a large, open surface is supposed to evoke Mongolian cuisine, the preparation actually derives from Japanese-style teppanyaki which was popular in Taiwan at the time. Mongolian barbecue first appeared in Taiwan in the middle to late 20th century. The name seems to have stuck mainly because it is somewhat catchier than “Taiwanese teppanyaki.” It is originally from Taiwan, despite the name, and not Mongolia, and is only very loosely related to barbecue. Mongolian barbecue (蒙古烤肉) is a restaurant style of stir frying meats and vegetables over a large, round, solid iron griddle that is as large as 2.5 m in diameter and can cook at temperatures as high as 300 ☌ or 572 ☏. Several coworkers and I had a farewell lunch at El Camino Mongolian BBQ for lunch today! This place is owned and run by a Korean couple check out their story!ĭid you know that despite its name, Mongolian BBQ is not Mongolian? It’s actually from Taipei, Taiwan! Read on for more, from Cultural China:įood cooking on a Mongolian barbecue griddle.
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