Can gau 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 "Chadolbagi yalbge sseoreo juseyo" when looking for gau in South Korea.

What is gau in South Korea?

Q: What is gau in South Korea?

gau is the Vietnam retail name for the brisket point (deckle), which sits on the brisket primal. In South Korea, the same cut is most often labeled chadolbagi.

Q: What is gau called in South Korea?

Look for chadolbagi—mapped to Brisket Point (brisket point (deckle)).

Q: What primal is gau from?

Brisket Point is on the brisket primal (Superficial pectoral muscle — the fatty, irregular portion overlapping the flat).

Close match

gau the crunchy brisket fat

is very similar to chadolbagi in South Korea

Ask for: chadolbagi

About this cut

The fattier, more marbled half of the whole brisket. Sits on top of the flat with a fat layer (the deckle) between them. More flavorful and forgiving than the flat due to higher fat content. The source of burnt ends — cubed and re-smoked until caramelized. Also called the deckle.

brisket primal · Superficial pectoral muscle — the fatty, irregular portion overlapping the flat

In South Korea

chadolbagi

Say this at the butcher

“Chadolbagi yalbge sseoreo juseyo”

'Chadolbagi sliced thin please' — frozen shave preparation

What is this cut?·Global guide

How to order steak doneness

Vietnam → South Korea

rareTái→Re-eo48–55°C

medium rareTái vừa→Mi-di-eom re-eo55–60°C

mediumVừa→Mi-di-eom60–65°C

well doneChín kỹ→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

“Gầu (The Crunchy Brisket Fat)” in Vietnam maps to canonical brisket point (brisket: Superficial pectoral muscle — the fatty, irregular portion overlapping the flat). In South Korea, look for labels such as chadolbagi. The fattier, more marbled half of the whole brisket. Sits on top of the flat with a fat layer (the deckle) between them. More flavorful and forgiving than the flat due to higher fat content. The source of burnt ends — cubed and re-smoked until caramelized. Also called the deckle.

Keep exploring

Related cuts

brisket flat (brisket)yangji (brisket)

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.