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Mongolian barbecue () is a stir fried dish that was developed by
Mongolian barbecue was created by the Taiwanese comedian and restaurateur
Typically, diners select a variety of raw ingredients from a display of thinly sliced meats (such as beef, pork, lamb, turkey, chicken, and shrimp) and vegetables (such as cabbage, tofu, onion, broccoli, and mushrooms). The bowl of ingredients is handed to the chef who adds the diner's choice of sauce, then transfers them to the grill.
The round shape of the grill allows two or more chefs to cook food simultaneously, and to cook quickly due to the thinly sliced ingredients, so the food is typically cooked in one revolution of the grill. Oil or water may be added to ease cooking. The ingredients are stir-fried continuously over the high heat and all food remains identifiable and intact.
Some American chains place the food on different parts of the round grill, sometimes in a special wedge shaper. Each dish is stirred in its turn, as the operator walks around the outside of the grill and turns each individual's food in succession.
When cooking is complete, each finished dish is scooped into a bowl and handed to the diner. Many Mongolian barbecue restaurants follow an
Mongolian barbecue () is a stir fried dish that was developed by Wu Zhaonan
Wu Jau-nan (; 14 January 1926 – 14 October 2018) was a Chinese xiangsheng comedian based in Taiwan. He was officially recognized by the government of Taiwan as a "national treasure". He was the recipient of the Lifetime Achievement Award from t ...
in Taiwan in 1951. Meat and vegetables are cooked on large, round, solid iron griddles at temperatures of up to 300 °C (572 °F). Despite its name, the dish is not Mongolian and is only loosely related to barbecue
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke t ...
.
Origin
Mongolian barbecue was created by the Taiwanese comedian and restaurateur Wu Zhaonan
Wu Jau-nan (; 14 January 1926 – 14 October 2018) was a Chinese xiangsheng comedian based in Taiwan. He was officially recognized by the government of Taiwan as a "national treasure". He was the recipient of the Lifetime Achievement Award from t ...
. A native of Beijing, Wu fled to Taiwan because of the Chinese Civil War, and opened a street food stall in , Taipei in 1951. He originally wanted to call the dish "Beijing barbecue", but because of political sensitivity with the city, which had just recently been designated as the capital of Communist China, he settled with "Mongolian barbecue" instead, even though it had no direct connection to Mongolia.
Wu's food stall became very popular and even attracted foreign diplomats and wealthy business people despite being a cheap eatery. However, it was later destroyed by flooding caused by a typhoon, in which Wu nearly drowned. He then developed a highly successful career as a comedian and exited the restaurant business, while numerous imitators emerged to capitalize on the popularity of the dish he created, with Genghis Khan, Tang Palace, Great Khan, and Heavenly Khan among the oldest and most popular. It was later successfully introduced to the West.
Preparation
Typically, diners select a variety of raw ingredients from a display of thinly sliced meats (such as beef, pork, lamb, turkey, chicken, and shrimp) and vegetables (such as cabbage, tofu, onion, broccoli, and mushrooms). The bowl of ingredients is handed to the chef who adds the diner's choice of sauce, then transfers them to the grill.
The round shape of the grill allows two or more chefs to cook food simultaneously, and to cook quickly due to the thinly sliced ingredients, so the food is typically cooked in one revolution of the grill. Oil or water may be added to ease cooking. The ingredients are stir-fried continuously over the high heat and all food remains identifiable and intact.
Some American chains place the food on different parts of the round grill, sometimes in a special wedge shaper. Each dish is stirred in its turn, as the operator walks around the outside of the grill and turns each individual's food in succession.
When cooking is complete, each finished dish is scooped into a bowl and handed to the diner. Many Mongolian barbecue restaurants follow an all-you-can-eat buffet
A buffet can be either a sideboard (a flat-topped piece of furniture with cupboards and drawers, used for storing crockery, glasses, and table linen) or a system of serving meals in which food is placed in a public area where the diners serve ...
format, and allow multiple visits to the grill.
See also
*Asado
' () is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, po ...
* Bulgogi, a popular Korean stir-fried grill dish
* Jingisukan, a popular Japanese stir-fried grill dish
* Khorkhog
Khorkhog ( mn, Xopxoг) is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside.
Preparation
To make khorkhog, Mon ...
, a Mongolian dish referred to as "Mongolian barbecue"
* Korean BBQ
Korean barbecue ( ko, 고기구이, ''gogi-gui,'' 'meat roast') is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. So ...
refers to a variety of grilled dishes in Korean cuisine
* List of Taiwanese inventions and discoveries
This is a list of inventions by people who were born in Taiwan (officially known as Republic of China) or citizens of Republic of China.
Food, food techniques and cuisine
;Bubble tea
:is a drink that contains flavored tea and tapioca pearls. ...
* Saj, a convex griddle used in central, south, and west Asia, eastern and Southern Europe and the Caribbean for cooking bread and meat
* Taiwanese cuisine
* Teppanyaki, a similar Japanese style of cooking
Notes
{{Barbecue Taiwanese cuisine Cooking techniques 1951 in Taiwan