Can flankstek 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 is flankstek in South Korea?

Q: What is flankstek in South Korea?

flankstek is the Norway retail name for the flank steak, which sits on the flank primal. In South Korea, the same cut is most often labeled flank.

Q: What is flankstek called in South Korea?

Look for flank—mapped to Flank (flank steak).

Q: What primal is flankstek from?

Flank is on the flank primal (abdominal flank steak).

Close match

flankstek

is very similar to flank in South Korea

Ask for: flank

About this cut

Long, fibrous abdominal cut; benefits from slicing across the grain.

flank primal · abdominal flank steak

In South Korea

flank

What is this cut?·Global guide

How to order steak doneness

Norway → South Korea

rareRå→Re-eo48–55°C

medium rareMedium rå→Mi-di-eom re-eo55–60°C

mediumMedium→Mi-di-eom60–65°C

well doneGodt stekt→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

“flankstek” in Norway maps to canonical flank (flank: abdominal flank steak). In South Korea, look for labels such as flank. Long, fibrous abdominal cut; benefits from slicing across the grain.

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.