👨‍🍳 조리법

1. 1

   Select 10-15 smooth, fist-sized river stones. Clean them thoroughly and heat them over an open fire or in a grill for at least 1 hour until extremely hot. Handle with extreme caution.

   💡 전문가 팁: Ensure stones are free of dirt and debris. They should be very hot to cook the food effectively.
2. 2

   Prepare the meat by cutting it into large, manageable chunks. Season the meat generously with salt and black pepper. If using, add cumin and paprika.

3. 3

   Prepare the vegetables by quartering potatoes, slicing carrots, slicing onions, and halving garlic cloves.

4. 4

   In a large, heavy-duty metal pot or traditional milk can, begin layering the ingredients. Start with a layer of meat, followed by a few hot stones. Then add layers of potatoes, carrots, onions, and garlic. Repeat the layering process until all ingredients are used, ensuring hot stones are distributed throughout.

   💡 전문가 팁: Layering is key to even cooking. The stones transfer heat directly to the food.
5. 5

   Pour approximately 1 liter of water into the pot. This will create steam during cooking.

6. 6

   Seal the pot tightly with a lid to trap heat and moisture. Cook over medium heat for about 2 to 3 hours. Occasionally shake the pot to ensure even cooking.

   💡 전문가 팁: Avoid opening the lid during cooking if possible. Listen for sounds and smell for aromas to gauge doneness.
7. 7

   Once cooked, carefully remove the pot from the heat. Let it rest for a few minutes before opening. Serve the Khorkhog hot, with the meat and vegetables directly from the pot. The juices from the meat create a delicious broth.

   💡 전문가 팁: Traditionally, the hot stones are passed around for guests to hold and rub, believed to have healing properties.