Korean Barbecue

Note from the author, Heidi Alison: "You'll get the best results using a concentrated stock. I recommend using Aromont's Classical French Veal Demi-Glace if you don't have 10 hours and the veal, onions, carrots, beef broth and roasted bones you'll need to make a rich, homemade brew. The veal paste really makes a big difference in the taste of the cue."

Ingredients

• 1 prime ribeye steak (approximately 1 pound)
• 1 pound skinless and boneless chicken thighs, pounded to 1/4-inch thickness and cut into 2-inch strips
• 1 bunch asparagus spears, cut in to 3-inch pieces
• 1 sweet onion, cut into 1/4-inch slices
• 2 tablespoons grape seed oil (or vegetable oil)
• Kosher salt and black pepper
• 4 tablespoons soy sauce (do not substitute light or ''sodium reduced'' soy sauce)
• 4 tablespoons veal stock (preferably a concentrated stock)
• 4 tablespoons toasted or dark sesame seed oil
• 2 tablespoons white sugar
• 1 tablespoon plus 1 teaspoon garlic, minced
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cheongju (Korean rice wine) or vermouth

Directions

1. Place the steak into the freezer for 15 minutes.
2. Slice steak into 1/4-inch slices. Chilling the meat makes it easier to cut it into thin slices. Prepackaged thin sliced meat can also be purchased in Asian markets.
3. In a pot, add 1 heaping tablespoon of the veal stock to 1 cup of warm water; heat on medium heat, stirring constantly, until dissolved. Simmer for 1 minute.
4. Add the remaining veal stock, soy sauce, sesame seed oil, sugar, garlic, 2 teaspoons peper, and cheongju to make the marinade.
5. Place the meat in a single layer in a dish and pour half of the marinade over the meat.
6. Mix to coat and put back in a single layer. Cover with plastic wrap and set aside.
7. In another dish, lay the chicken slices in a single layer and pour the remainder of the marinade over the meat. Mix to coat and replace meat in a single layer. Cover with plastic wrap.
8. Place steak and chicken in the refrigerator for at least one hour to marinate.
9. Mix the asparagus with oil to coat and sprinkle with salt and black pepper.
10. Remove the meats from the refrigerator and set aside.
11. Spray the portable tabletop electric grill with nonstick vegetable oil to coat the grill and heat on high for 10 minutes.
12. Place the asparagus on the grill and heat for 3-4 minutes or until grill marks emerge; turn over.
13. Place the chicken and meat slices on the grill and cook until grill marks emerge and juices appear on the surface of the meat, about 1-2 minutes; turn over. (Do not move the meat once it hits the grill until it's time to turn it over or you will lose a lot of the flavor that develops during the caramelization process.)