Mongolian Barbecue

[marimus]

Given the choice, though, I'd go for Korean BBQ over Mongolian.

Me Too :thumbsup:

I try and get some Korean BBQ every time I head into the City (About 1-1/2 hour drive). It takes me back to when I was a student and we used to all go out every wednesday night for Korean BBQ

 

[milkman]

I don't know what part of it is Korean, but just watching the video makes my mouth water.:licking:

Mongolian Barbeque, Korean Food, Shah's Mongolian Grill and Korean Cuisine, Louisville, KY

 

[300UGUY]

We go to the Mongolian Grill in Ann Arbor. Great place, I try something different every time.

 

[ronjhall]

We go to the Mongolian Grill in Ann Arbor. Great place, I try something different every time.

Will have to try the one in Novi.
BD's Mongolian Grill.
Is this the same restaurant being discussed?

 

[charlz]

I've never been to Golden Camel in Torrance but there's a pretty good one in Mission Viejo that I got to every couple of months. Given the choice, though, I'd go for Korean BBQ over Mongolian.

Shilla Restaurant in Gardena, CA on Western Avenue is outstanding Korean BBQ. My wife grew up in Torrance so I have eaten there several times. When we moved to Vegas we would drive over for shopping and have lunch or dinner at Shilla. Nothing like over eating and reeking of Korean food for the 4.5 hour drive back to Vegas :confused2:

Close by we would hit Alpine Village as well to stock up on various meats, breads, pastries etc. :thumbsup: My in-laws are from Europe so they loved that place. There is a deli/store and a restaurant with dancing to live band etc. on the weekends.

Both are easy to hit off the 405 or 110 freeways.

We sorely miss both of those places here in Idaho!

 

[milkman]

I stopped by Shah's for lunch yesterday, yum, yum. I did see the Korean Barbecue sauce on the bar, so I used that along with the other seasonings that I like, couldn't tell much difference from using the Mongolian. In my bowl, I start with shredded cabbage and broccoli, bean sprouts, carrots, water chestnuts, green peppers and lots of sliced onions. Then I pile on the pork and move to the seasonings. I put a couple spoons of peanuts, two dippers of barbecue sauce, 2 garlic water, generous amount of garlic, curry, schessuan sauce, hot sauce, and three dippers of sesamy oil, then let them cook it up. If I lived in town, I'd be there at least three times a week.

 

[Transit]

I have four Mongolian BBQs and three Korean BBQs in my area, cant say which is the best, cant lose were ever I go. Right now I cant partake of the food because of my medical condition, but someday.

 

[N80]

Bird, I first had it at while in the USAF. At many bases it is an O club, NCO club fixture, I think on Wednesday nights. I don't know what real Mongolian BBQ is but in the AF they would have electric woks set up and you pretty much went through a line and told them what to throw in. And I think there were all sorts of toppings as well. My wife and I used to love Mongolian BBQ night.

 

[Bird]

George, our old friends said they learned to do the Mongolian BBQ while he was stationed in the Phillipines. He said the original way was that they cooked the ingredients on their shields over an open fire. Of course in Dallas, he had a fair sized charcoal grill, he took the grate off and had a large round flat sheet of steel (1/4" to 3/8" thick perhaps) that he put on in the grate's place, making a pretty large flat griddle. I remember the chicken was cooked, deboned and chopped up, the beef and pork were still raw, sliced in small pieces, there were alfalfa sprouts, a couple of kinds of shredded cabbage, shredded carrot, maybe some bell pepper and onions, then several bowls of liquid (garlic water, soy sauce, ginger water, and I don't remember what all). You filled your bowl, took it to him, he dumped it on the very hot griddle, stirred and turned it with a large metal spatula, and scraped it off into your bowl again. It cooked pretty fast on that hot griddle

 

[N80]

That's right Bird. I'd forgotten that you got what you wanted and put it on your plate and then gave it to the cook. I don't know this for sure but I'd bet this got started in the USAF from folks stationed in the Phillipines who brought the idea state side like your friend.