Mongolia’s Traditional Barbecue

Last updated 5 months ago by Jessica Brooks | Published: October 16, 2024

Mongolia’s Traditional Barbecue: Khorkhog and Boodog

When it comes to Mongolia’s traditional barbecue, accept no imitations from restaurants. Known as khorkhog, this communal dish is a favourite for celebrations and gatherings. The most authentic way to prepare khorkhog is by cooking an entire goat using hot rocks. If time is of the essence, a quicker option involves cutting a few kilos of mutton or goat into convenient pieces, leaving the bone in, and cooking them in a pot with hot rocks.

Cultural Significance of Khorkhog

The practice of barbecuing in Mongolia is steeped in history, reflecting the nomadic lifestyle and communal values of its people. For centuries, herders have relied on khorkhog not just as a meal but as a communal activity that strengthens bonds among family and friends. The cooking method, utilising hot stones, symbolises not only the resourcefulness of nomadic life but also a way of life where every aspect of animal husbandry is utilised for sustenance.

Preparing a Traditional Mongolian Barbecue

Here’s our informal guide to preparing khorkhog:

• Gathering Rocks: Start by collecting around twenty small fist-sized rocks. There’s no need to bring mountains; these will be heated in a fire until they are blackened from the heat and the fat absorbed from the meat.

•  Preparing the Meat: Cut your mutton or goat into chunks and season them well, as demonstrated by Turuu in the kitchen at Terkhiin Tsagaan Nuur National Park.

• Layering Ingredients: Place the cut meat and heated rocks into a large pot—milk urns or wok-type pots with lids work well. Add chopped carrots and potatoes on top, and if you wish, some cabbage (though opinions on this addition vary!). Pour in enough water to create a steam bubble inside the pot.

• Cooking: Once the ingredients are layered, cover the pot with its lid, ensuring no gaps remain. If necessary, place the pot back on the fire (using embers rather than a full blaze), allowing the heat of the stones and steam to cook the meat. This process can take an hour or more.
• Determining Doneness: The cook will listen to and smell the steam to gauge when the dish is ready. It’s best to remove your watch, enjoy a beer, and relax while it cooks!
• Serving: When the khorkhog is ready, remove the hot stones—considered to have beneficial properties—and pass them around, tossing them hand-to-hand. Diners traditionally eat khorkhog with their fingers, although a knife can be used to slice the meat off the bone.

The Experience of Khorkhog

Here’s how our guest Lynn McCaw described the experience of preparing and enjoying khorkhog during her Untamed Mongolia small group tour:

“Khorkhog is a party meal, meant to be prepared and enjoyed with friends, accompanied by much beer, vodka, laughter, and jokes. We savoured a wonderful khorkhog with our hosts at White Lake, overcoming the language barrier with ease after everyone’s vocal cords had been lubricated with vodka!”

For a glimpse into the full khorkhog experience, check out this link. Please note that it shows the traditional method Mongolian herders use to prepare their sheep and goats which might be upsetting for some viewers: Khorkhog Preparation Video.

Boodog: A Unique Variation

While khorkhog is a staple of Mongolian barbecue, it’s important not to confuse it with boodog—the barbecued marmot, which boasts its own distinct cultural significance. Marmots have historically thrived on Mongolia’s expansive steppes and have been hunted for their meat, pelts, and oil; however, hunting practices have led to a significant decline in their populations. The traditional method of preparing boodog involves skinning the marmot and stuffing its body cavity with hot stones before sealing it shut. This cooking technique allows the meat to roast in its own juices, resulting in a flavorful and tender dish with a unique smoky aroma. The use of hot stones in boodog preparation reflects the broader Mongolian culinary tradition of cooking with heated rocks, similar to the technique used in khorkhog.

While khorkhog is not easily adaptable for vegetarians, if you’re considering a visit to Mongolia and are vegetarian, check out our guide to navigating vegetarian options: Being Vegetarian in Mongolia.

Join Us!

If you’re inspired to dive deeper into Mongolian cuisine consider signing up for one of our Ulaanbaatar cooking lessons! As well; as the experience,  you’ll receive our 24-page Mongolian recipe guide, including links to recipes for some of Mongolia’s most famous dishes. Alternatively, we can adjust it to an one-hour cooking lesson via Skype at a pre-arranged date and time with members of the EL team. Learn more at Eternal Landscapes Cookery Class One Day Tour.

If our informal blog posts pique your interest, why not explore Mongolia with us? Discover our range of tour experiences, including our Food of the Nomads tailor-made adventure at Eternal Landscapes Mongolia Tours.