When it comes to Mongolian food what is the first thing that would come to your mind? Probably most people would say Mongolian barbecue which is not really Mongolian. Actually, Mongolian barbecue is the name of food created by Taiwanese comedian and restaurateur Wu Zhaonan. Initially, he wanted to name his restaurant “Beijing barbecue” but due to political concerns he had chosen the name “Mongolian barbecue” instead, even though he and his restaurant had no direct connection to Mongolia.
As for the Mongolians, what is widely known as Mongolian barbecue in China or America which is created by Taiwanese restaurateur Wu Zhaonan is not Mongolian at all.
In this article, we would discuss what is real Mongolian BBQ in eyes of Mongolians.
If you are a Mongolian enthusiast you may have heard about “Khorkhog” if not you will find out what it is in this article.
Khorkhog is a Mongolian traditional barbecue dish. The Khorkhog is a similar meaty dish to the “boodog”. The process of making khorkhog and boodog is generally the same.
INGREDIENTS: Meat, carrots, salt, water, onion, garlic, potatoes (other desired seasonings and vegetables)
HOW TO DO IT: Generally speaking khorkhog is a meal that is cooked by incandescent stone in an airtight pot. The meat of the slaughtered goat or sheep is cut into small pieces or dismembered into eatable parts. Choosing the right stone is important, choose a dense stone that will not be crumbled in hot fire, a stone that had not been eaten by water, and stone that does not have sharp edges. After choosing the stones put them on dung or firewood and to be heated.
Put the dismembered meat in a large metal barrel, add a little water and hot stones and vegetables on top. Place the meat, vegetable, and hot stones alternately, and when the pot is full close it tightly. Also add salt, onions, garlic, potatoes, and carrots to taste.
During the process of cooking, special care must be taken, as high steam pressure will build up inside the container, and if the lid is not tightened, it may be shot with hot steam or even explode.
The lid of a container or pot must have to have a small gap where the steam could go outward. Order cook meat inside equally pot has to be shaken frequently.
Then put it on the open wood fire and cover the container with hot ashes. In some areas, alcohol may be added to improve the quality of the khorkhog.
It is said that smelling and holding a hot stone of khorkhog in your hand cure fatigue and improve blood circulation.
To cook khorkhog, any kind of meat could be used. In the past when there were no metal pots meal was cooked inside the tripe of the animal.
