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Mongolian grill sauce

post #1 of 4
Thread Starter 

I am having a problem finding recipes for mongolian grilling like they do in the local restaurants.  I understand the meats and vegetables used.  What I don't understand is the sauces that are used while cooking.  They seem to be mostly clear type liquids as opposed to the heavy sauces used in chinese cooking.

 

Any input will be appreciated.

post #2 of 4

I don't have any input at all, just fondly recalling growing up near a mongolian bbq joint and you are right, the sauces are numerous!  They had this huge circular grill that they cooked on and the food was spectacular.  Now I have to find a Mongolian bbq joint in my area!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 4

The one's I've been too have the sauces labeled. You mix and match what you want in it. Usually soy sauce, rice wine, garlic(cubed in water), teriyaki, a liquefied butterflavored oil, and a garlic sauce (soy, stock, garlic, oyster sauce) are the six most common ones I've seen.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 4
Thread Starter 

Okay.  Thanks to you both.  I think I will look into the japanese-style griddle cooking.  I think it is called teppanyaki.  There seems to be some established recipes available with specific sauces.  I don't want to labor over a griddle and let guests choose their own sauces.

 

Rick

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