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On a cold winter evening in Kyoto, I coincidentally found a minuscule ramen shop concealed in a tranquil rear entryway. Sitting at the counter, I watched the talented culinary specialist fastidiously... Read more

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Khorkhog Traditional Mongolian Barbecue

Submitted by karidahlstrom
Ar Burd Sand Camp
N 460 59'15.1 ", E 1060 10 '27.4"

Khorkhog is made by cutting the meat of a sheep, goat or camel into chunks. The meat is layered in a pressure cooker with large round stones that have been heated in a fire. A small amount of water is placed placed at the bottom of the cooker, then meat, hot stones, salt and pepper, and sometimes vegetables such as onions.

Read more about Mongolian cuisine here.


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