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Mongolian barbecue (Chinese: èå¤ç¤è; pinyin: MÄnggÇ kÇorou) kÇorÃ²u is a stir fried dish that was developed In taiwanese restaurants in the. 1970s meat and vegetables are cooked on, large, round solid iron griddles at temperatures of up to Â°300 (c Â°572). f
Bulgogi is the most popular variety of Korean barbecue. Before cooking, the meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic, and pepper.It is traditionally cooked using gridirons or perforated dome griddles that sit on braziers, but pan-cooking has become common, as well.he term Korean barbecue refers to the Korean method of roasting beef, pork, chicken, or other types of meat.