Can ojo de bife mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

What should I ask for at a butcher in South Korea?

Ask for "Kkot-deungsim isseoyo?" when looking for ojo de bife in South Korea.

What is ojo de bife in South Korea?

Q: What is ojo de bife in South Korea?

ojo de bife is the Argentina retail name for the ribeye, which sits on the rib primal. In South Korea, the same cut is most often labeled deungsim.

Q: What is ojo de bife called in South Korea?

Look for deungsim—mapped to Ribeye (ribeye).

Q: What primal is ojo de bife from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

Exact match

ojo de bife

is deungsim in South Korea

Ask for: deungsim

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

rib primal · upper rib / rib eye muscle

In South Korea

deungsim

Say this at the butcher

“Kkot-deungsim isseoyo?”

'Do you have Flower Ribeye?' — request for the premium center cut

What is this cut?·Global guide

How to order steak doneness

Argentina → South Korea

rareJugoso→Re-eo48–55°C

medium rareA punto→Mi-di-eom re-eo55–60°C

mediumCocido→Mi-di-eom60–65°C

well doneBien cocido→Wel-deon70–100°C

Korean BBQ is cooked at the table by diners to their preference, so doneness terminology is primarily for steakhouse contexts. Phonetic English borrows are standard. For raw beef (Yukhoe, 육회), different terminology applies. Korean home cooking traditionally prefers Wel-deon for safety and texture.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“ojo de bife” in Argentina maps to canonical ribeye (rib: upper rib / rib eye muscle). In South Korea, look for labels such as deungsim. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.