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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
Throw in the ubiquitous round metal tables, the center side grill, the slightly uncomfortable plastic stools, and then you have dining at its best. And most importantly, I canât forget the endless varieties of delicious meat and banchan that are gloriously sprawled out in front of you. was hesitant at first of the âfusionâ concept, but I have to admit that everything works great together and the BBQ is top-notch. We ordered the House Yangnyum Salgogi (Sweet Soy Marinated Pork Steak @ 300g) and House Byu Yangnyum Kalbi (Sweet Soy Marinated Pork Rib @ 400g) for 14,000 won each.