Khorkhog ( _mn. Xopxoг) is a traditional
Mongolian barbecuedish, and an authentic example of Mongolian cuisine. (" Mongolian barbecue", as known in the West, is actually Taiwanese in origin and is not known in Mongolia.) It is something of a specialty dish that is offered to honored guests. [http://www.welcome2mongolia.com/index2.php?option=com_content&do_pdf=1&id=53]
To make khorkhog, Mongolians take
lamb( goatmeat can be substituted) and cut it into pieces of convenient size, leaving the bone. Then the cook puts ten to twenty fist-sized rocks in a fire. When the rocks are hot enough, the rocks and the meat are placed in the chosen cooking container. Metal milkjugs are a traditional choice, although any container sturdy enough to hold the hot rocks will serve.
The cook adds other ingredients as desired (carrots, cabbage, potatoes) to make a stew, then adds salt and other spices. The ingredients should be layered, with the vegetables on top. [ [http://www.e-mongol.com/mongolia_culture_cooking-recipes.htm#Horhog e-Mongol.com - Culture of Mongolia : cooking recipes ] ] Finally the cook pours in a sufficient quantity of water to create a steam bubble inside the jug, which he then closes with a lid.
The heat of the stones and the steam will cook the meat inside the jug. The cook can also put the jug on a fire or the stove if the stones aren't hot enough. The stones will turn black from the heat and the fat they absorb from the lamb. The jug should remain covered while the cook listens to and smells the meal to judge when it is ready. The stones can take up to an hour and a half to sufficiently cook the meat. When finished, the barbecued khorkhog is ready to eat. The cook hands out portions of meat along with the now cooled stones, which are said to have beneficial properties. [ [http://www.mongolfood.info/en/recipes/khorkhog.html Khorkhog - Meat cooked with hot stones - Mongolian Recipes ] ] [ [http://karinatravels.blogspot.com/2006/04/khourhog-for-me.html Vicariously.Through.Me: A Khourhog For Me :-) ] ] Diners usually eat khorkhog with their fingers, although one can use a knife to slice the meat off the bone.
Khorkhog is a popular dish in the Mongolian countryside, but usually isn't served in restaurants. [ [http://www.savourasia.com/content/view/154/165/ Savour Asia - What to Try ] ]
References and external links
* [http://www.mongolfood.info/en/recipes/khorkhog.html Recipe] , including pictures of khorkhog preparation
* [http://www.e-mongol.com/mongolia_culture_cooking-recipes.htm#Horhog Recipe] at emongol.com
* [http://www.welcome2mongolia.com/index2.php?option=com_content&do_pdf=1&id=53 Recipe] at welcome2mongolia.com
* [http://ulaanbaanjo.blogspot.com/2007/08/goat-horhog.html A traveler's account] of having goat khorkhog
* [http://www.flickr.com/photos/ulaanbaanjo/1192034640/ Picture] of a red-hot stone being placed in a jug
* [http://mongolmedee.net/index.php?id=543&option=com_content&task=view Pictures] of khorkhog preparation
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