What is Mongolian BBQ?

Mongolian barbecue, sometimes known as Mongolian grill, is a style of restaurant that allows diners to create their own stir-fried dishes from a variety of ingredients. The dish is prepared and cooked to order right in front of the customers on a large, rounded grill.

A Brief History of Mongolian BBQ

Mongolian barbecue originated in Taiwan in the early 1900s. The story goes that a Taiwanese restaurateur named Wu Zhenji had the idea to set up restaurants that allowed diners to pick their own ingredients to be stir-fried on a grill. He drew inspiration from the lamb cuisine of Inner Mongolia, hence the name “Mongolian barbecue.”

The concept became popular and spread throughout Taiwan and other parts of Asia. Mongolian barbecue restaurants started popping up in the United States in the 1970s. The style of dining became a novelty, allowing customers to customize their dishes and watch them being prepared fresh.

Over the years, Mongolian barbecue evolved from its Asian origins and took on its own flair in the Western world. It became a fusion of Eastern and Western ingredients and flavors. However, the interactive experience of creating your own stir-fry remains at the heart of Mongolian barbecue dining.

Mongolian barbecue is a style of cooking where diners compile ingredients from a buffet lineup and have them stir-fried together on a large, rounded grill. The grill is typically made of cast iron and is heated by a gas flame. It has a smooth, convex cooking surface.

At a Mongolian BBQ restaurant, customers begin by grabbing either a bowl or plate. They proceed through the buffet, selecting proteins, vegetables, noodles or rice, sauces, spices, and other ingredients to create their own customized stir-fry. Common proteins include beef, chicken, pork, shrimp, and sometimes tofu. Popular vegetables include broccoli, mushrooms, onions, bean sprouts, cabbage, and zucchini. Noodle and rice choices often include udon, lo mein, rice noodles, fried rice, and steamed rice.

When finished compiling ingredients, the customer brings their bowl or plate to the grill. One or more cooks stir-fry the ingredients on the heated, curved surface while chopping and flipping them with long handled spatulas. The constant stirring and flipping ensures quick, even cooking. The convex shape of the grill allows the ingredients to be stirred back to the center as they cook. Once finished cooking, the stir-fry is transferred to a serving plate or takeout container.

The interactive process allows customers to choose exactly what they want and see it prepared fresh in front of them. It’s a unique and entertaining dining experience. The stir-frying technique also brings out flavors from the array of ingredients.

Common Ingredients and Flavors

While ingredients vary between Mongolian barbecue restaurants, there are many standard options commonly found at the buffet.

Proteins

Beef – Thinly sliced beef is a popular choice. Flank steak and sirloin are often used.
Chicken – Slices of boneless chicken breast or thigh meat are typical.
Pork – Lean pork strips or chunks are offered at many restaurants.
Shrimp – Small peeled shrimp add a sweet succulence.
Tofu – For vegetarians, cubed or sliced tofu is a protein-rich choice.

Vegetables

Broccoli – A nutritious backbone to any stir-fry.
Onions – Yellow, white, or green onions provide aromatic flavor.
Mushrooms – Meaty shiitake or white button mushrooms are common picks.
Bean sprouts – Crunchy, fresh sprouts pair well with Asian flavors.
Cabbage – Thinly shredded green or purple cabbage.
Baby corn – The sweet kernels add visual appeal.
Water chestnuts – Crunchy and slightly sweet.
Zucchini – Brightens up a Mongolian barbecue dish.
Carrots – Sliced thin or shredded for quick cooking.
Bamboo shoots – Crunchy shoots soak up the flavors.

Sauces and Seasonings

Soy sauce – A classic stir-fry seasoning, brings out umami flavors.
Oyster sauce – Adds sweet and savory notes.
Hoisin sauce – Sweet, slightly spicy and garlicky.
Chili sauce or paste – Brings the spice level up. Popular choices are sriracha or chili garlic paste.
Sesame oil – A touch of sesame oil provides nutty aroma.
Rice vinegar – Mild acidity and subtle sweetness.
Five spice powder – A blend of cinnamon, clove, fennel, star anise and Sichuan pepper.
Garlic – Chopped garlic or garlic paste pumps up flavor.
Ginger – Fresh grated ginger adds zing.
Salt and pepper – Basic seasonings.

Carbs/Grains

Rice noodles – Soak up flavors and add texture.
Lo mein noodles – Chewy wheat noodles.
Udon noodles – Thick, wheat noodles with a springy bite.
Fried rice – Quick-cooked rice lends bulk and soaks up sauce.
Steamed rice – Fluffy basmati or jasmine rice.
Quinoa – Protein-rich, gluten-free grain option.

The Mongolian BBQ Process

There is an artistry to creating the perfect Mongolian barbecue bowl. Let’s walk through the typical process:

Grab a Bowl

At the start of the buffet line, grab a bowl or plate for assembling your ingredients. Many restaurants have two sides to the buffet – one for proteins and vegetables, the other for sauces and grains.

Pick Your Protein

Add your desired protein(s) first, as these often take longest to cook. The protein possibilities are nearly endless. Chicken, shrimp, and beef are popular choices. For vegetarians, tofu, tempeh, and seitan offer satisfying protein options. Only add as much protein as you feel you can finish, as portions at Mongolian barbecue restaurants tend to be large.

Load Up On Veggies

This is your chance to get in a hearty serving of vegetables! Broccoli, onions, mushrooms, snap peas, bell peppers…take your pick. Veg out with your options here. Be mindful of cooking times, choosing quicker cooking items like leafy greens, mushrooms and snap peas over dense vegetables like broccoli stalks or thick carrot slices.

Pick Your Sauce(s)

Head to the sauce section and flavor up your dish. The sauce carousel is often a revolving wheel system for easy access. Sweet, savory, spicy – it’s up to you! Soy sauce, oyster sauce, sesame oil and garlic are traditional Asian flavor agents. Sriracha, chili paste or cayenne bring on the heat. Hoisin and plum sauces offer sweetness. Go bold or stay mild – add sauce to your liking.

Add Starch/Grains

Now, fill up the rest of your bowl with your carb of choice. Noodles and rice are classic. Lo mein, udon, rice noodles, fried rice and steamed rice are prevalent options. For gluten-free eaters, steamed veggies and quinoa make tasty substitutes.

Mix Thoroughly

Before heading to the grill, use utensils at the buffet to thoroughly combine all ingredients in your bowl. You want the flavors to marinate and coat evenly. This helps the chef stir-fry it up properly. Don’t be messy – keep it contained in the bowl.

Off to the Grill

Carefully carry your filled bowl to the grill station. Hand it off to one of the cooks behind the grill. Let them know if you want any special accommodations, like food allergies or cooking adjustments.

Watch the Magic

Now the real show starts! The cook transfers your ingredients onto the sizzling hot, convex grill. Using long handled spatulas, they continuously stir, chop and flip the food as it cooks at high heat. It’s like dinner and entertainment all in one! In just minutes, your creation is transformed into a steaming hot, restaurant-quality stir-fry.

Eat and Enjoy

When your dish is ready, the cook plates it up and hands it off to you. Find a table, grab utensils and dig in! Enjoy your customized, piping hot Mongolian barbecue creation. The hands-on experience makes it all the more fulfilling.

Tips for Building the Perfect Bowl

Mongolian barbecue gives you full creative control. Taking a thoughtful approach to bowl building can pay off in your finished dish. Here are some tips:

Mind the cooking times. Raw ingredients are added simultaneously onto the hot grill. To avoid over or undercooking, pair quick-cooking items like leafy greens and tender vegetables with longer-cooking proteins and dense veggies.
Layer flavors. Aim for a mix of complementary flavors and textures – savory and sweet, soft and crunchy, etc.
Don’t overfill the bowl. It’s easy to get overzealous adding ingredients to your bowl at the buffet. But massive mounds of food may not cook evenly or fit together well flavor-wise. Stick to reasonable portions to ensure high quality results.
Sauce sparingly. Sauces add lots of flavor. It’s easy to overdo it. Start with small amounts, mixing thoroughly before adding more. You can always add extra sauce on your cooked dish.
Mind the spices. Spices like chili flakes can become intensely concentrated when stir-fried. A little goes a long way. Taste as you go when seasoning.
Ask questions. Not sure about cooking times or ingredient pairings? Don’t be shy – ask the cooks for suggestions if you need guidance.

Trying Out Mongolian BBQ at Home

Want to get the Mongolian barbecue experience without leaving home? You can recreate it yourself with minimal equipment. Here’s a step-by-step guide:

Supplies Needed

A grill or large skillet/wok
Ingredients – proteins, veggies, sauces, seasonings, grains/noodles
Spatulas or tongs for stirring and tossing
Small bowls for sauces
Serving plates or bowls

Prep Ingredients

Get your ingredients prepped and organized into groups:

Slice, dice or shred proteins and vegetables
Measure out sauces and spices into small bowls
Cook any raw noodles and grains
Arrange ingredients assembly-line style for easy access when building bowls

Heat the Grill

Preheat your grill, skillet or wok over high heat. Use a cooking oil with high smoke point like avocado, peanut or grapeseed oil. The convex shape of a grill helps toss ingredients back to the center as you stir.

Build Your Bowls

Grab individual bowls or plates. Head down the line, adding your desired ingredients. Sauce everything lightly as you build the bowls.

Stir-Fry Away

Working in batches, transfer bowls to the hot cooking surface. Stir, toss and flip ingredients constantly as they cook, chopping up larger pieces. Cook just until done – 1 to 5 minutes usually.

Eat Immediately

Transfer stir-fries immediately to serving bowls. The key is to eat them fresh off the grill! Adjust seasonings if needed and enjoy your homemade Mongolian barbecue.

While not an exact replica, this method allows you to customize dishes and experience some hands-on cooking flair from the comfort of home. Get creative with ingredients and sauces – the options are endless!

Tips for Getting the Most From Your Mongolian BBQ Experience

Mongolian barbecue restaurants can be found in most major cities. Here are some tips to maximize your experience at a Mongolian barbecue joint:

Come hungry! Portions run large, so don’t arrive on a full stomach.
Preview the buffet. Scope out food options before building your bowl. Look for inspiration and identify new or unfamiliar ingredients.
Start small. It’s easy to overfill your bowl. Resist temptation and only take what you know you’ll finish. You can always go back for more!
Ask questions. Don’t recognize a sauce or strange vegetable? Inquire with staff to learn what new items are and their suggested uses. Most are happy to offer guidance.
Pair bold with mild. Contrast punchy flavors like chili sauce with cooling choices like avocado or cucumber. Keeping it balanced prevents taste bud overload.
Save room for rice. Fried rice or a side of steamed rice is perfect for stretching your dish into a filling meal.
Watch the cooking. Don’t just drop off your bowl. Follow it to the grill to see your dish come to life before your eyes.
Eat immediately. As with all stir-fry, the texture and heat level are best right off the grill. Letting it sit diminishes quality.
Try new things. Part of the fun is experimenting with different ingredients and combinations. Step outside your comfort zone to discover new favorites.
Have dessert ready. A Mongolian barbecue feast leaves little room for more. Opt for take-out dessert you can enjoy later after appetites recover.
Choose weekends or early weekday evenings. Less crowded times mean shorter cooking queues and better ability to customize orders.
Make special requests. Most restaurants aim to please. Feel free to ask for off-menu additions, cooking adjustments, food exclusions, etc.
Use lots of vegetables. One benefit of DIY stir-fry is loading up on veggies. Take advantage for a healthy, hearty bowl.
Bring friends. Turning mealtime into a social activity makes it even more enjoyable. Just ensure everyone knows how it works!

The Appeal of Mongolian Barbecue

So what’s behind the widespread appeal of Mongolian barbecue? Here are some of the factors that draw fans into Mongolian barbecue restaurants again and again:

Customization – Diners have full control over ingredients, flavors and spice level. It satisfies individual preferences.
Freshness – Watching dishes stir-fried to order maximizes freshness and taste.
Healthy options – The DIY approach allows emphasizing vegetables, lean meats and gluten-free grains.
Adventurous eating – Unique ingredients like lychee, lemongrass and soy curl challenge diners to try new foods.
Entertainment value – Seeing dishes theatrically prepared tableside is a novelty for many.
Portion size – Huge bowls ensure delicious leftovers to savor another day.
Social experience – Cooking together and sharing dishes makes for a lively, communal dining experience.
Consistency – The DIY process means you know exactly what’s going into your food.
Variety – Ever-changing ingredient options keeps dining exciting across repeat visits.
Kid friendly – Kids love picking their own foods and watching meals being prepared.
Value – All-you-can-eat formats at fixed prices are an affordable way to dine out.

Mongolian barbecue continues to thrive because it combines an interactive dining experience with the universal appeal of customized, made-to-order stir-fry dishes.

Frequently Asked Questions About Mongolian BBQ

Here are answers to some common questions about the Mongolian barbecue dining experience:

What’s the difference between Mongolian BBQ and hibachi?

While both involve food being prepared tableside, hibachi entails a chef putting on a cooking show and preparing a multi-course meal for a group. Mongolian BBQ is more hands-on, with diners customizing individual dishes that cooks then stir-fry to order.

Do you pay before or after eating at Mongolian BBQ?

Most Mongolian BBQ restaurants charge a flat rate per person for unlimited food. Payment is usually required upfront when entering. Some may allow starting a tab. Leftovers can typically be taken to-go.

What type of meat is used in Mongolian BBQ?

Common meats include thin slices of beef (flank, sirloin), boneless chicken breast, pork tenderloin or shoulder, shrimp, and sometimes duck and lamb. Meat portions are small – vegetables make up the bulk of dishes.

Can you get Mongolian BBQ without meat?

Yes, most restaurants offer plentiful options to create vegetarian or vegan bowls. Tofu, tempeh, seitan, eggs, falafel and plenty of vegetables and plant proteins allow meatless meals.

What sauce is traditionally used in Mongolian BBQ?

Soy sauce, sesame oil, rice vinegar, garlic, ginger and five spice powder are traditional Mongolian barbecue seasonings. Restaurants also offer hoisin, chili sauces, oyster sauce and other flavor additions.

Is Mongolian BBQ gluten-free?

While traditional noodles and wheat-based sauces contain gluten, many restaurants offer gluten-free substitutions, like rice noodles, quinoa or lettuce wraps. Always ask about gluten-free options when dining.

Are leftovers from Mongolian BBQ safe to eat?

Stir-fried dishes don’t keep as well as other leftovers. For food safety, leftover Mongolian BBQ is best eaten within 2 days if refrigerated promptly in an airtight container. Reheat thoroughly until steaming hot.

Is Mongolian BBQ healthy?

It can be a nutritious option if built smartly. Focus on lean proteins and load up with veggies instead of carbs. Use sauces minimally and keep oils to a minimum. Avoid fried items like crab rangoons.

What’s the difference between Mongolian BBQ and shabu shabu?

Mongolian BBQ entails cooking meats and vegetables together over high heat. Shabu shabu features cooking thin slices