AI-generated photo.
Mongolian · Iconic, Steppe · Mongolia
Khorkhog
Also called хорхог
Khorkhog (хорхог), a Steppe plate from Mongolia.
Pai editors’ mark 5 / 5
Plan, list, and collections
Khorkhog is cooked in Steppe as its own plate, not as a copy of a restaurant menu. Pack the lamb with potato and onion and roast it covered until the meat leaves a spoon. Hot stones are the old heat. A heavy covered pot does that work here. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
82
Health score
Light & nourishing
Healthy
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 45%
- Carbs 25%
- Fat 30%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 39.4 g of protein in the serving.
Suits · Low sodium
About 438 mg of sodium, under the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Lamb leg221 kcal
- Potato58 kcal
- Olive oil31 kcal
- Carrot15 kcal
- Yellow onion15 kcal
- Garlic4 kcal
Glycemic load
Estimated glycemic load for this count: 12.6. The bands come from the ingredient table.
Portion
One serving, as written, is about 345 kcal.
Allergens. None flagged in the required list.
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 259 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 345 kcal | 17% |
| Protein | 39.4 g | 79% |
| Carbohydrate | 21.5 g | 8% |
| Fiber | 3.5 g | 13% |
| Total sugars | 4 g | 8% |
| Fat | 11.8 g | 15% |
| Saturated fat | 3.1 g | 16% |
| Cholesterol | 116 mg | 39% |
| Sodium | 438 mg | 19% |
| Potassium | 1124 mg | 24% |
| Calcium | 60 mg | 5% |
| Iron | 3.9 mg | 22% |
| Magnesium | 70 mg | 17% |
| Zinc | 6 mg | 55% |
| Vitamin A | 319 mcg | 35% |
| Vitamin C | 20.7 mg | 23% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E · estimate | 1 mg | 7% |
| Vitamin K · estimate | 10 mcg | 8% |
| Thiamin (B1) | 0.4 mg | 34% |
| Riboflavin (B2) | 0.4 mg | 28% |
| Niacin (B3) | 10.4 mg | 65% |
| Vitamin B6 | 0.6 mg | 35% |
| Folate | 26 mcg | 7% |
| Vitamin B12 | 2.9 mcg | 120% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is high enough to make the meal satisfying.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Oven
- Sheet pan
- Scale
- Tongs
- Cooling rack
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Lamb leg5 pieces700 g
Potato2 potatoes300 g
Carrot2 carrots150 g
Yellow onion1 onion150 g
Garlic4 cloves10 g
Black pepper0.5 tsp2 g
Water1 cup250 ml
Bay leaf2 leaves1 g
Kosher salt0.5 tsp3 g
Olive oil1 tbsp15.38 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Khorkhog. Heat to 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh lamb leg, potato, carrot, yellow onion, garlic, black pepper, water, bay leaf, kosher salt, olive oil. Khorkhog is cooked in Steppe as its own plate, not as a copy of a restaurant menu. Pack the lamb with potato and onion and roast it covered until the meat leaves a spoon. Hot stones are the old heat. A heavy covered pot does that work here. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Khorkhog is cooked in mongolia. Also called хорхог. Cut pieces the same size so the center and the edge finish together.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Khorkhog, until the edges take a little color. Roast on the middle rack. The top rack browns before the center cooks.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Khorkhog at 450°F / 232°C. Start checking at 29 minutes. Khorkhog is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 450°F / 232°C.
Roast 29 min
- 🇲🇳 MongoliaEast Asiaicon-mongolia-khorkhog-step-4
Khorkhog, step 5
Step 5 · Khorkhog
5Check the center of Khorkhog, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇲🇳 MongoliaEast Asiaicon-mongolia-khorkhog-step-5
Khorkhog, step 6
Step 6 · Rest 5 min
6Rest Khorkhog for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in mongolia, with the sauce or garnish that belongs to it. Film Khorkhog in this shot order and no other: batter or dough smoothed to the corners; the fridge shelf where the plate will chill; the main piece taking a deep browning; steam rising off the finished plate. Slate words for the editor: birch, thistle, nutmeg, nappe, ivory, drift, violet, peel, reduce, kilnfire.
Rest 5 min
How you know it is done
Khorkhog is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 450°F / 232°C.
If it goes wrong
- Khorkhog looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Khorkhog turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Khorkhog, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Khorkhog is one of the plates people ask for by name from Steppe.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Pack the lamb with potato and onion and roast it covered until the meat leaves a spoon. Hot stones are the old heat. A heavy covered pot does that work here.
Allergens in the required list: none flagged.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.