Mongolian Barbecue: My Culinary Adventure:

Mongolian barbecue

Ultimately, if you are in search of an inexplicably juicy flavor and an interactive dining experience, this should be your choice because it is a must-try. The art of stir-frying, itself a variety of this nomadic Mongol tribe with a touch of non-conformity and an engaging approach to food preparation, is the highlight of this meal, which is sure to tickle one’s taste buds. What differentiates Mongolian barbecue from other types of cuisines is the way it makes your experience more engaging by letting you create your dish by picking your favorite ingredients and witnessing their sizzling and cooking right on the spot.

How did the advent of Mongolian barbecue in China come about?

The Mongolian barbecue is a concept connected to an original method of cooking practiced by the smart tribes of Mongolian nomads. These tribes were moving about the extensive Eurasian steppes, and as such, they devoured small pieces of meat that hung over a metal skewer that was seared over a decent, curved, hot metal surface that had intense dry wood or coal under it. It was a process that enabled them to camp comfortably and cook their meals easily even while they were moving; moreover, it was the best way to make use of the limited resources as they moved from one place to another.

With time, these cooking formulas started to advance and got the attention of more and more people, and hence, they finally migrated to Taiwan in the 1950s. The steamy alley was where the Mongolian barbecue, with its modern aspect as we know it today, appeared. Invented by a Japanese culinary expert, this preparing style came to fame when restaurants that featured this unique dining approach started to emerge, allowing customers to prepare their dishes in any way possible by handpicking their ingredients and watching a group of chefs cook them on sizzling, massive griddles.

The Mongolian Barbecue Experience

The technique and atmosphere of the barbecue process consist of community and personalization elements. These principles can be found in the heart of the Mongolian barbecue. Diners who enter a Mongolian pipette are commonly greeted with an enormous variety of fresh ingredients, such as finely sliced meat, vegetables, sauces, and spices. Lastly, the patron is given autonomy to arrange their combinations of flavors by choosing the desired components, which they will put in the bowl.

The bowl, filled with a mixture of grains, vegetables, fruits, and any preferred choice of meats, is handed over to the skilled chefs as they prepare its contents on the round, large, and sizzling griddle. Through synchronous and real actions, they deftly handle the raw materials, tossing and stirring them with long and ironic utensils in just the right manner so that everything gets cooked and the right flavors are blended

The Mongolian Barbecue Recipe


⦁ I purchased 1 lb. of meat or chicken, which was cut very thinly.
⦁ 2 cups of vegetables that have been shredded into thin slices, such as bell peppers, onions, carrots, cabbage, and so forth.
⦁ 1/4 cup soy sauce or the amount corresponding to one tablespoon or two teaspoons; exercise caution to avoid excessive sodium consumption.
⦁ 2 Tbsp. rice vinegar
⦁ Sesame oil quantity: 1 tablespoon
⦁ 1 tb. brown sugar.
⦁ 2 cloves of garlic, minced
⦁ 1/2 teaspoon of fresh grated ginger
⦁ 1/2 tsp. red pepper flakes (if you want to combine a bit of “heat”).
⦁ Cooked rice, or perhaps noodles, could be served as side dishes.

Mongolian Barbecue Methods

Prepare the ingredients: Cut up the raw chicken or other beef and the vegetables into thin strips or pieces. To make the sauce, first mix together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and ginger (if using) in a small bowl.

Heat the griddle or skillet: Set a big flat griddle or skillet over-generous heat; therefore, it will be outstandingly hot. If you don’t want your food to get glued to the pan or surface, you can use a non-stick surface or apply a little bit of oil only to make sure you won’t have problems.

Cook the ingredients: Divide the ingredients if needed, start searing the chicken slices, and gather the vegetables on the hot griddle or pan. Add a little oil for cooking, stirring, tossing, and flipping the batter in the sauté pan using long metal utensils or spatulas until the meat is cooked through and the vegetables are tender-crisp about 5-7 minutes.

Add the sauce: When the ingredients are finished cooking, add the prepared sauce over it, stir, and toss continuously until the sauce is absorbed and has thickened a little after about 1-2 minutes.

Serve: After the barbecue is cooked, remove it from the heat and serve it with cooked rice or noodles.

Keys to Running a Profitable Mongolian Charbroiling Business

Use high-quality ingredients: The more fresh and high-quality ingredients do matter to make Mongolian barbecue more delicious. Use fresh meat fillets that are thinly sliced, not thick ones. In addition, try to incorporate a range of vegetables of different colors.

Slice ingredients thinly: The secret to getting perfectly cooked and well-done parts is in their being of ultra-thin size. The Grill Master is going to heat the griddle nice and hot, and this will make sure that everything cooks evenly and fast.

Work in batches: To get rid of excess crowd and the right cooking process, it is better to cook in two different batches on the griddle. These advantages, in addition, let you have better control over the process. The time and duration of all elements of your meal can be accurately planned.

Use long utensils: Mongolian barbecue is prepared by hefting the metal grid and dripping the sauce from time to time to prevent sticking and achieve uniformity in cooking. Long metal forks or spatulas are the main tools that will be needed when controlling a hot griddle with bare hands is not desired.

Customize flavors: among the many different advantages of traditional Mongolian barbecue, the ability to individualize flavors in a certain way distinguishes it from other methods of grilling. Mess around with sauce, and seasoning, and how you combine the ingredients to produce the dish your way.


Mongolian barbecue is of a kind and an engaging outing that perfectly blends the nomadic way of cooking, the history of which includes the possibilities of creating, with the new concept, which is that of interactive meal preparation. If you prefer authentic barbecue restaurants or simply want to do a recreation of its delights at home, Mongolian barbecue is a cooking method that allows you to play with bold tastes, personalize your meal, and watch this sizzling cooking practice live. Therefore, get your food items together, preheat the griddle, and begin your trip as you enjoy the flavor of the Mongolian barbecue.


Is there any special gear needed to cook Mongolian barbecue, or can one make it at home?

A huge, undulating swath or sizzling hot iron plate would be something you would be fortunate to have, but you can mimic a Mongolian barbecue at home by using a large skillet or wok heated over high heat. 

Can I choose the ingredients for the preference in the Mongolian barbecue?

Absolutely! An undoubtedly high point of these Mongolians is mastering your sauce and taste by selecting several types of poultry, vegetables, sauces, or seasonings from various choices.

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