Mongolian barbecue, also known as Mongolian grill, is a style of stir fry that originated in Taiwan in the early 1970s. Despite its name, Mongolian barbecue is not actually from Mongolia or closely related to traditional Mongolian cuisine. So where did this popular dish really come from?
The History and Origins of Mongolian BBQ
In the early 1970s, a Taiwanese businessman named Wu Zhaonan came up with the idea for Mongolian barbecue after traveling to Mongolia and observing the lamb grilling techniques used there.
After returning to Taiwan, Wu opened his own restaurant called Mongolian Barbecue Restaurant in Taipei in 1974, drawing inspiration from the lamb grilling he had witnessed in Mongolia but adapting the dish by using a flat, round grill and allowing customers to customize their ingredients.
Wu’s Mongolian barbecue concept proved incredibly popular. The restaurant chain soon expanded with over 100 locations throughout Taiwan and other parts of Asia. Mongolian barbecue restaurants began popping up in Japan, Hong Kong, Singapore, Malaysia, and beyond.
The defining characteristics of Mongolian barbecue – diners selecting their own ingredients buffet-style and chefs stir-frying them on large, round grills – originated with Wu’s Mongolian Barbecue Restaurant in Taipei. So although Mongolian barbecue takes its name from Mongolia, the dish itself and the style of restaurant service was invented in Taiwan in the 1970s.
The Spread of Mongolian BBQ Around the World
After becoming a hit across Asia, Mongolian barbecue started making its way to other parts of the globe as well. Here is a look at how Mongolian BBQ spread internationally:
United States
Mongolian barbecue arrived in the United States in the late 1970s. Some of the first Mongolian grill restaurants opened in places like Los Angeles, San Francisco, and Honolulu which already had large Asian populations.
One of the earliest and most influential Mongolian barbecue chains in America was Mongo’s Mongolian Grill, founded by Lorne Campbell in Hawaii in the late 1970s. Mongo’s helped popularize the create-your-own Mongolian barbecue concept across the US mainland in the 1980s and 1990s.
As Mongolian barbecue gained popularity, more American chains emerged like BD’s Mongolian Grill, Flat Top Grill, and HuHot Mongolian Grill. These new chains adapted Mongolian barbecue to American tastes by offering additions like mac and cheese and French fries alongside traditional Asian ingredients.
Canada
Mongolie Grill, one of Canada’s largest Mongolian barbecue franchise chains, opened its first restaurant in Quebec in 1995. The chain emphasizes that their food is inspired by Taiwanese Mongolian barbecue traditions, using ingredients like garlic, ginger, soy sauce, sesame oil, and scallions.
Mongolie Grill now has nearly 50 locations across Quebec, Ontario, Western Canada, and even Saudi Arabia and Kuwait. The company credits themselves with introducing Canadian diners to the concept of creating their own Mongolian barbecue bowls.
United Kingdom
Genghis Khan, believed to be the first chain to offer Mongolian barbecue in the UK, opened its first location in London in 1989. The restaurant founders went on a research trip to Taiwan to study authentic Mongolian barbecue preparation before launching the business.
Another UK-based Mongolian barbecue chain, Fu’s, has grown to over 10 locations since starting in Bristol in 1997. Fu’s claims they were the first pan-Asian stir-fry chain in Britain, drawing inspiration from popular Southeast Asian dishes.
Germany
Asian-style barbecue restaurants started appearing in Germany in the late 1980s, with Mongo’s Bar being one of the first in 1989. The chain Bar-B-Q Company brought their version of Mongolian barbecue to Germany in 1998, which they call “do-it-yourself barbecue.”
German supermarket chain Real also began offering Mongolian grill stations at their grocery store locations in 2006. Diners can pile meats, veggies, noodles and sauces into bowls which grillers then stir-fry up fresh.
Australia
Australian Mongolian barbecue chain Mongo’s Mongolian Grill launched their first restaurant in Sydney in 1997 after the concept proved successful in the US and Canada. Mongo’s stayed popular in Australia through the 2000s, eventually expanding to over 18 locations countrywide.
Another Australian chain, Genghis’ Khan Mongolian BBQ, also opened their first restaurant in Sydney in 1998. At its peak the chain had 13 restaurants in New South Wales, Victoria, and Queensland.
So in summary, Mongolian barbecue spread beyond Asia to become popular in North America, Europe, and Australia from the 1980s through the 2000s after originating in Taiwan in the 1970s. The customizable, stir-fried dishes remind many internationally of fun Asian-inspired cuisine.
Unique Regional Variations
While Mongolian barbecue restaurants internationally tend to share similar ingredients and cooking processes, local tastes and customs have influenced some unique regional variations:
Japan
In Japan, a version of Mongolian barbecue called “Jingisukan” emerged in the 1980s. It consists of mutton and vegetables grilled on a convex, dome-shaped grill inspired by Mongolian cooking vessels. Jingisukan often includes Japanese touches like sesame, miso, and Worcestershire sauce.
Korea
Korean Mongolian barbecue frequently adds unique local ingredients like kimchi, sweet potatoes, rice cakes, and fish cakes alongside the traditional meats and vegetables. These Korean Mongolian eateries offer all-you-can-eat meat deals.
Philippines
Since beef is expensive in the Philippines, Filipino Mongolian barbecue restaurants often substitute more affordable pork. They also add Filipino flavors like calamansi, banana ketchup, and oyster sauce to the stir fries.
Mexico
At Mexican Mongolian grill eateries, diners can add traditional ingredients like cactus, chorizo, jalapeños, and Mexican cheese to their bowls. Corn tortillas are served on the side.
India
Indian interpretations of Mongolian food include dishes like “veg Mongolian” made with soy nuggets, capsicum, soy sauce and chili sauce. Popular Indian-Chinese restaurants offer fusion Mongolian fare.
United States
American chains like HuHot Grill and Genghis Grill are known for inventing novel dipping sauces and letting customers add untraditional ingredients, like pineapple and breakfast cereals, to their stir fries.
So while cooking techniques remain similar, customized regional tastes help create unique Mongolian barbecue options around the world. The dish continues evolving outside its Taiwanese origins.
The Modern Evolution of Mongolian BBQ
From its origins in Taiwan in the 1970s, Mongolian barbecue has spread around the world over the past 40+ years. Here are some ways the popular dish continues to evolve in the modern age:
New Cooking Equipment
While traditional Mongolian cooking utilized convex grills, many modern restaurants have switched to flat griddle tops heated by gas flames or infrared heat. Some use grill tops with built-in trenches to separate ingredients.
Health-Conscious Ingredients
Today’s Mongolian eateries often provide gluten-free, vegetarian, and low-carb options. Diners can create paleo and keto-friendly bowls with ingredients like cauliflower rice and zucchini noodles.
Adventurous Global Inspirations
Restaurants increasingly borrow flavors from around the world, offering customers ingredients like Mexican chorizo, Japanese yakisoba noodles, Indian chutneys, and Middle Eastern hummus.
Gourmet Sauces and Oils
Basic sauces have given way to more innovative, robust flavors. Look for gourmet options like Thai peanut sauce, garlic truffle oil, curry coconut emulsion, and more.
Online Ordering and Delivery
Major delivery apps allow customers to design their own Mongolian barbecue bowls online and have them conveniently delivered to their home or office.
Mongolian BBQ At Home
Home cooks can purchase tabletop Mongolian grills to DIY stir fry creations in their own kitchen. Frozen and shelf-stable Mongolian grill kits are also now available.
Food Trucks
Mobile food vendors have deployed food trucks to bring Mongolian barbecue directly to customers at festivals, fairs, and other events.
Nutritional Transparency
Many modern menus provide detailed nutritional data like calorie counts and allergen information for greater health awareness.
So with inventive new technologies, globalized flavors, and health-conscious options, Mongolian barbecue continues adapting in creative ways while keeping its classic fun, customizable essence.
How Authentic is American Mongolian Barbecue?
When compared to traditional Taiwanese and Asian Mongolian barbecue, how authentic is the Americanized version of the dish? Here are some key analysis points:
- Ingredients: American restaurants tend to offer a wider array of proteins, vegetables, and noodles than typical in Asia. American diners enjoy customizing their bowls with eclectic additions like pepperoni, Cajun shrimp, and macaroni and cheese.
- Flavor Profiles: Traditional Mongolian barbecue draws heavily from Chinese and Taiwanese flavors like soy sauce, sesame oil, hoisin, rice wine, and five spice powder. American chains cater to Western tastes with bbq sauce, ranch, bleu cheese, teriyaki, and other familar flavors.
- Cooking Techniques: The classic Mongolian barbecue technique of stir-frying ingredients in a thin layer of oil on a round, domed grill remains intact at most American restaurants. So the cooking method itself remains fairly authentic.
- Restaurant Format: The choose-your-own-ingredients and made-to-order format originated with Mongolian barbecue in Asia and also persists at American eateries. Customization is key.
- Quality: Mongolian barbecue at North American food courts and cafeterias is typically lower quality than standalone restaurants and chains. But some American chains like HuHot actually strive to use fresh, quality ingredients.
- Atmosphere: Asian Mongolian restaurants often aim for an elegant ambiance. American chains go for fun, casual, and family-friendly environments instead.
So in summary, American Mongolian barbecue remains relatively faithful to the original customized stir frying technique but with expanded menus and relaxed atmospheres tailored to Western tastes. It offers a loose adaptation rather than strictly authentic version of the dish.
Is Mongolian BBQ Healthy?
With fresh vegetables, lean proteins, and made-to-order preparation, Mongolian barbecue is often perceived as a relatively healthy cooking style. But is this cuisine really as nutritious as believed? Here is some analysis:
Benefits
- Lots of vegetable options
- Contains antioxidants from greens and onions
- Leaner meats like chicken, shrimp, and tofu available
- No butter or creamy sauces
- Portion control by bowl size
Drawbacks
- Heavily reliant on refined carbohydrates like white rice and noodles
- Meats can be fatty and salty like beef and bacon
- Sugary sauces and dressings like teriyaki and sweet & sour
- Most items cooked in grease on high-heat griddle
- May overfill bowls with too large portions
Tips for Healthier Eating
- Load up on veggie volume and go easy on meats
- Skip fried items like dumplings and egg rolls
- Choose brown rice or quinoa over white rice or pasta
- Ask for light oil and low-sodium soy sauce
- Get sauce on the side and use sparingly
- Share or take home half portion if bowls are giant
So while Mongolian barbecue has some nutritional advantages, restraint is still required to keep portions, salt, sugar, grease, and carbs in check. Overall though, it can be a healthier option than fried foods or cream-based dishes when customized thoughtfully.
Is There Beef and Dairy In Mongolian BBQ?
Here are some key points about whether traditional Mongolian barbecue contains beef and dairy ingredients:
- Beef is commonly used, especially thin-sliced flank steak and ribeye. These tender cuts cook quickly on a grill.
- Pork is also popular, like thin strips of tenderloin. Lamb may sometimes be offered too.
- Chicken and seafood provide lighter protein options. Tofu can substitute for vegetarians.
- Dairy products like cheese, sour cream, and butter are not traditional in Asian Mongolian barbecue.
- Sauces tend to be dairy-free, using broth, soy sauce, sesame oil, rice wine, and chili pastes for flavor instead of cream.
- However, American chains may offer cheese, sour cream, and creamy sauces as menu options.
So traditionally, Mongolian barbecue relies on sliced beef and pork cooked in vegetable or soy-based sauces. But modern American restaurants may incorporate more dairy ingredients to meet Western tastes. Let the grillers know about any food restrictions.
Why Is It Called Mongolian BBQ When It’s Not Mongolian?
Despite its name, Mongolian barbecue actually originated in Taiwan, not Mongolia. So why is this stir fry dish called Mongolian barbecue if it’s not authentically Mongolian? There are a few likely reasons:
- The restaurant founder who invented it in Taiwan had just returned from a trip to Mongolia and drew loose inspiration from Mongolian lamb grilling techniques.
- Mongolia grill conjures imagery of exotic barbecue traditions, so the name was useful for marketing.
- Mongolian history includes grilled meats and nomadic cooking customs, even if this specific dish was invented elsewhere.
- The domed grill shape and boiling cooking pots are reminiscent of traditional Mongolian cooking implements.
- Many customers assume Mongolian means it uses Mongolian flavors and ingredients like mutton and goat milk, which is not the case.
- The name helps differentiate it from other Asian stir fry dishes like Thai, Korean, Chinese, etc.
So in essence, Mongolian barbecue is more of a hybrid Taiwanese-Chinese-Mongolian concept that borrows vaguely from Mongolian grilling traditions but is not truly Mongolian cuisine itself. The name persists more for commercial appeal and exotic associations than authenticity.
Frequently Asked Questions About Mongolian BBQ
Here are answers to some common FAQs about Mongolian barbecue:
What ingredients are traditionally used?
Thinly sliced beef and lamb, chicken, shrimp, rice noodles, cabbage, broccoli, mushrooms, scallions, garlic, bean sprouts, carrots, egg, soy sauce, sesame oil.
How is it cooked?
On a large, flat griddle at high heat. Ingredients only cook for a few minutes while being continuously stir-fried and flipped.
What’s the sauce made of?
Usually a simple combination of chicken or vegetable stock, soy sauce, rice wine, sesame oil, garlic, and ginger. Oyster sauce and hoisin are common too.
What’s the difference between Mongolian and hibachi grills?
Mongolian grills are flat with ingredients stir-fried in oil. Hibachi grills have open grates for quick searing and incorporate theatrical cooking.
Does Mongolian barbecue cook meat thoroughly?
Yes, the constant movement and high heat allows even thin strips of meat to cook through in just a couple minutes.
Do you have to get rice or noodles?
No, you can fill up your bowl however you want. Some people skip the carbs and just do meat and veggies.
Is Mongolian barbecue gluten-free?
It can be. Avoid wheat noodles and soy sauce with gluten. Choose rice or rice noodles and tamari. Grillers should change utensils and scrub surface between uses.
Can you eat the food raw?
No, for food safety reasons, ingredients must be cooked on the grill before eating. The exception is garnishes like avocado and mango added after cooking.
Do the grill chefs expect tips?
Tips are not required but always appreciated, especially at smaller restaurants. 10-15% for good service is typical.
So in summary, Mongolian barbecue features slices of meat and vegetables stir-fried together on a flat grill using traditional Asian flavors. The cooking style traces back to Taiwan but echoes Mongolian grilling in a loose way. Customization makes it appealing and versatile.
The Continued Popularity of Mongolian BBQ
Mongolian barbecue has only grown in popularity worldwide over the past 50 years since its Taiwanese origins. Here are some reasons for its sustained success:
- Interactive Experience – Cooking right in front of you increases entertainment value.
- Customizable – Appeal to all tastes by picking your own ingredients.
- Mix of Flavors – Balances savory, sweet, salty, spicy, and sour.
- Healthy Halos – Perception as a lighter and healthier cooking style.
- Indulgent Options – Also satisfies cravings with meats and noodles.
- Adaptable – Allows fusion with global flavors.
- Universally Appealing – Simple, straightforward concept attracts broad audience.
- Novelty – Unique dish offers change of pace from burger joints.
- Appealing Aromas – Sizzling meat and garlic aromas stimulate appetites.
Given its participatory nature, customization, and sensory appeal, Mongolian barbecue promises to persist as a popular dining option for years to come. The possibilities stay endless for this adaptable cooking technique.
Key Takeaways on the History of Mongolian BBQ
- Mongolian barbecue was invented by Taiwanese businessman Wu Zhaonan in the 1970s after visiting Mongolia.
- It became popular in Taiwan then spread through Asia and internationally in the 80s and 90s.
- Mongolian BBQ features diners filling bowls with ingredients that grill chefs then stir-fry on a flat grill.
- The name and concept borrow vaguely from Mongolian cuisine