World Library  
Flag as Inappropriate
Email this Article

Mongolian barbecue

Article Id: WHEBN0011079079
Reproduction Date:

Title: Mongolian barbecue  
Author: World Heritage Encyclopedia
Language: English
Subject: Teppanyaki, Buffet, Fire + Ice, Tava, Regional variations of barbecue, BD's Mongolian Grill, Mongolian beef, Mongolian cuisine, Mongolian Chinese, Types of restaurant
Collection:
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Mongolian barbecue


Mongolian barbecue (Chinese: 蒙古烤肉; pinyin: Měnggǔ kǎoròu) is a stir fried dish that was developed in Taiwanese restaurants in the 1970s. Meat and vegetables are cooked in large, round, solid iron griddles at temperatures of up to 300 °C (572 °F). Despite its name, the cuisine is not Mongolian, and is only very loosely related to barbecue.[1][2][3][4]

Origins

Although Mongolian barbecue first appeared in Taipei in 1951,[5] the stir-frying of meats on a large, open surface is supposed to evoke Mongolian foods and Mongolian traditions. The preparation can also derive from Japanese-style teppanyaki, which was popular in Taiwan at the time. The very first Mongolian Barbecue restaurant (Gengis Khan Mongolian BBQ) was opened in 1976, and was located in downtown Taipei, Taiwan. As Mongolian Barbecue became more popular, it was successfully introduced to the West.

American restaurants such as HuHot Mongolian Grill and BD's Mongolian Grill 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.[6][7] A German restaurant chain with the same concept claims that the Mongolian soldiers cooked their meals on a heated stone.[8]


Preparation

Typically, diners choose various ingredients from a display of thinly sliced raw meats (beef, pork, lamb, turkey, chicken, shrimp) and vegetables (cabbage, tofu, sliced onion, cilantro, broccoli, and mushrooms, pineapple, lychee), and put them in a bowl or on a plate. 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. Oil and sometimes water may be added to ease cooking, and the ingredients are stirred occasionally.

The ample size of the Mongolian barbecue griddle allows for several diners' food to be cooked simultaneously on different parts of the griddle. Each dish will be stirred in its turn, as the operator walks around the outside of the grill and turns each individual diner'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 feature an "all-you-can-eat" buffet format.

Restaurants

In Taiwan, a number of restaurants exist that specialize in Mongolian barbecue with additional buffet items available as well. These establishments often have names evoking the Mongol Empire such as Great Khan (大可汗) or Temüjin (鐵木真). The peak popularity of these restaurants was in the 1980s and 1990s.

In the United States, Mongolian barbecue is often found in American Chinese buffet restaurants, but some businesses focus primarily on the barbecue such as HuHot Mongolian Grill, BD's Mongolian BBQ and Genghis Grill.

Jingisukan

Main article: Jingisukan

In Japan, a similar dish to Mongolian barbecue called Jingisukan (ジンギスカン?, "Genghis Khan") (Mongolian: Chinggis Khaan "Чингис Хаан") is prepared with mutton and cooked on a convex metal skillet. The dish is particularly popular on the northern island of Hokkaidō. The dish is rumored to be so named because in prewar Japan, lamb was widely thought to be the meat of choice among Mongolian soldiers, and the dome-shaped skillet is meant to represent the soldier's helmets that they purportedly used to cook their food.

See also

  • Mongolian cuisine
  • "Khorkhog", an authentic "Mongolian barbecue" meal.
  • Korean BBQ, galbi refers to a variety of grilled dishes in Korean cuisine.
  • Bulgogi, popular Korean stirred-fry grill and similar with Mongolian barbecue.
  • Saj, a convex griddle used in central, south, and west Asia for cooking bread and meat
  • Teppanyaki, a similar Japanese style of cooking

See also

Notes

Template:Barbecue

This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 



Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.