Mongolian Chefs Association
“If you’re visiting Mongolia, must-try Mongolian food should be at the top of your list. Traditional Mongolian food has been shaped by centuries of tradition, designed to sustain nomads in the vast steppe, especially during the bone-chilling winters. Fat-heavy meals were essential for survival in the harsh cold, while dairy products dominated the summer months.
Now, let us take you on a journey through the Mongolian traditional dishes, introducing you to unique dishes and flavors that define this rich culinary heritage.
For the Meat Lovers – Must Try Mongolian Food
Asiana Buddha Restaurant
If you’re a meat lover, Mongolia has plenty to offer. Some of the most iconic Mongolian dishes include buuz (steamed dumplings), khuushuur (fried meat pies), and tsuivan (stir-fried noodles with meat and vegetables), the “Big Three” of Mongolian traditional dishes that you absolutely must try.
- Fun Fact: Did you know that Tsuivan has its own song? A Japanese band called Chaka Land even released a track titled “How Does Mongol Tsuivan Taste?“ That’s because Tsuivan isn’t just an ordinary stir-fried noodle dish. Even Mongolians jokingly say that a good Tsuivan needs the perfect shake to mix everything just right, making it truly special.
If you enjoy tsuivan, try pairing it with a hot cup of Mongolian salted milk tea. This traditional tea is made from brick tea (a common ingredient across Central and Northern Asia, historically traded along the Silk Road), milk, and salt. Sometimes, extras like toasted millet snacks, butter, or even meat are added. Traditionally, mare, sheep, or yak’s milk was used, but modern versions typically use cow’s milk. The tea is served hot alongside various snacks.
- Extra Tip: If you don’t mind eating leftovers, try day-old tsuivan. It actually tastes even better when paired with milk tea. This is the beauty of Mongolian traditional dishes
The Art of Mongolian Stone-Cooked Cuisine: Khorkhog & Boodog
Think of these as Mongolian-style barbecue, with a twist. These traditional Mongolian dishes are often prepared for large gatherings. Unlike many dishes, Mongolian dishes rely on minimal seasoning, using vegetables like potatoes, carrots, onions, and garlic for flavor. The standout element? Stone. Yes, you read that right. The main flavor comes from stones.
- The Nomadic Barbecue: Khorkhog is often described as the Mongolian version of a barbecue, but instead of a grill, a large metal container or milk can is used. Inside, layers of hot stones are alternated with chunks of mutton or goat, along with root vegetables. The container is sealed, allowing the meat to slow-cook in its own juices while absorbing the heat from the stones. The result is tender, smoky, and flavorful meat, best enjoyed with hands rather than utensils.
- The Ancient Oven-Free Roast: While khorkhog is made in a pot, Boodog takes it one step further. It is cooked inside the animal’s own skin. Traditionally prepared with a goat or marmot, the animal is cleaned, deboned, and stuffed with hot stones and vegetables before being sealed shut. The exterior is then exposed to an open flame, creating a crisp outer layer while the interior remains moist and succulent.
Once the meal is ready, the hot stones are removed and passed around to guests. Holding these stones is believed to improve circulation, relieve joint pain, and even boost immunity, making it a practice deeply embedded in Traditional Mongolian medicine.
FYI, both dishes offer a one of a kind outdoor dining experience that you shouldn’t miss.
Dried Meat (Borts)
Mongolia is well known for borts, its famous dried meat. Historically, borts played a crucial role in wartime rations due to their long shelf life and ease of transport. Even today, it remains a key ingredient in many traditional dishes. You’ll find borts used in soups, rice dishes, and even milk tea, each offering its own unique flavor.
Bone Broths & Stews
Asiana Buddha Restaurant
If you love soup, you’ve got to try Mongolian bone broths. They’re packed with nutrients and perfect for warming you up, especially in the cold.
- Three-Nutritious Bone Broth – Made from a 3-year-old lamb’s bone and meat, simmered with salt until the broth becomes thick and flavorful.
- Four-Nutritious Bone Broth – A similar dish, but prepared using a 2-year-old female sheep’s bone and meat.
- Sealed Soup – This unique dish consists of minced or thinly sliced meat mixed with fat, salt, onions, and spices, then placed in a ceramic bowl. Water is added, and the bowl is either sealed with a lid or covered with a thin layer of flour before being steamed.
Regional Taste
Now, here are some practical tips for you. Given Mongolia’s vast territory, the culture varies slightly across different regions, east, west, north, south, and central Mongolia. This also means that the taste of meat and milk differs depending on the region.
Mongolian traditional dishes feature a wide range of meats, including beef, mutton, goat, yak, camel, and horse. Of these, beef is considered the premium choice for its rich flavor. Mutton and goat are staples throughout all four seasons, while horse meat becomes especially popular during the harsh winter months thanks to its warming qualities.
And here’s a unique fact: Mongolia is one of the few places in the world where camel meat is regularly used in traditional cooking. You’ll find camel-based dishes most often in the southern provinces like Ömnögovi and Dornogovi, as well as in parts of western Mongolia.
For example, in the far western region, Bayan-Ölgii, home to Kazakh and Buryat people, the signature dish is Beshbarmak. The name translates to “5 fingers,” referring to the traditional way of eating it by hand. This dish consists of boiled meat, usually lamb, horse, or beef, served with wide, flat noodles seasoned with carrots and onions.
- Another must-try is Kazy, the most honored dish of the Kazakh people. It’s a sausage made from horse meat, but unlike regular sausages, it’s significantly larger, wider, and shaped into a circular form.
- During your off-road adventures, don’t be surprised if you come across dishes made from internal organs and intestines. Mongolians have perfected the preparation of these ingredients, and they might taste better than you expect. In particular, liver wrapped in fat and cooked directly in a fire stove is simply perfection.
Overall… In conclusion, must-try Mongolian dishes may seem simple, primarily meat, white cheese, and fried dough, with minimal seasoning. But when you try these dishes outdoors, made by locals, you’ll notice the flavors hit differently. On top of that, all of Mongolia’s meat and dairy are entirely organic. Imagine livestock roaming freely across the vast steppe, grazing on natural pastures. Most dairy products come from traditional herding practices rather than factory farms, preserving their authentic taste and quality.
Written by: Khulan Mendsaikhan
FAQ:
1. Can I find vegetarian or vegan options in Mongolian dishes?
Traditional Mongolian cuisine is heavily meat-based, but there are still a few vegetarian options available, especially in urban areas. Some dishes like momo (dumplings with vegetables), bree (a type of bread), and various salads can cater to vegetarian diets. However, if you’re vegan, it’s advisable to ask in advance, as many Mongolian dishes include dairy products like milk and cheese.
2. What is the difference between Khorkhog and Boodog?
Both are traditional Mongolian barbecue dishes, but with different cooking methods. Khorkhog is made by layering meat and vegetables with hot stones inside a sealed container, and slow-cooking it to perfection. Boodog, on the other hand, is cooked inside an animal’s skin, often a goat or marmot, with hot stones and vegetables. The result is tender, flavorful meat that has absorbed the unique flavors of the stones and fire.
3. What is Mongolian salted milk tea, and how is it prepared?
Mongolian salted milk tea is a traditional beverage made from brick tea, milk, and salt. The tea is served hot and is often paired with snacks. Historically, mare, sheep, or yak milk was used, but cow’s milk is commonly used today. It is a perfect accompaniment to dishes like tsuivan and other Mongolian meals.
4. Why is camel meat used in Mongolian dishes?
Camel meat is a special ingredient in Mongolian cuisine, especially in the southern provinces like Ömnögovi and Dornogovi. Camel meat is valued for its nutritional benefits, especially during the harsh winters, and is often used in hearty dishes. It is one of the few places in the world where camel meat is regularly incorporated into traditional cooking.
5. What makes Mongolian cuisine unique compared to other Asian cuisines?
Mongolian dishes stand out due to their simplicity and focus on meat, dairy, and starchy foods. Many dishes are cooked using natural methods like stone cooking, and the ingredients come from organic, free-roaming livestock. The use of minimal seasoning emphasizes the natural flavors of the ingredients, making Mongolian food truly distinct.