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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
pulgoki is generally called Korean barbecue. It is marinated in a sause made with soysauce,garlic,sugar,sesame oil ,and other seasonings, and cooked over a fire in front of table. For the other special food, kalbi , the short ribs of beef or pork is also good.The recipe is similar to pulgoki. Soups ,guk and cchigue in Korean vary in taste and potency.