Can guk-gori 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What should I ask for at a butcher in Bulgaria?

Ask for "Джолан за печене, цял" when looking for guk-gori in Bulgaria.

shank primal · South Korea

guk-gori

Q: What is guk-gori in Bulgaria?

guk-gori is the South Korea retail name for the hind shank, which sits on the shank primal. In Bulgaria, the same cut is most often labeled dzholan.

Q: What is guk-gori called in Bulgaria?

Look for dzholan—mapped to Hind Shank (hind shank).

Q: What primal is guk-gori from?

Hind Shank is on the shank primal (Rear leg, below the knee joint).

In Bulgaria, this cut is dzholan.

Approximate match · Confidence 0.50

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · Rear leg, below the knee joint · shank primal

About this cut

Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.

Primalshank

LocationRear leg, below the knee joint

In Bulgariadzholan

What is this cut →Global guide →

How to order steak doneness

South Korea → Bulgaria

rare	Re-eo	→	Алангле	48–55°C
medium rare	Mi-di-eom re-eo	→	Средно алангле	55–60°C
medium	Mi-di-eom	→	Средно изпечено	60–65°C
well done	Wel-deon	→	Добре изпечено	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“guk-gori” in South Korea maps to canonical hind shank (shank: Rear leg, below the knee joint). In Bulgaria, look for labels such as dzholan. Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.