Short answer
Ribeye is the classic beef for bulgogi because its marbling keeps paper-thin slices tender over fast, high heat. In Australia it is sold as scotch fillet, and it slices best across the grain at 2 to 3 mm after a short stint in the freezer.
Ribeye for bulgogi is the most popular choice because the beef’s fine marbling keeps very thin slices tender and juicy when they are seared quickly over high heat. In Australia, ribeye is sold as scotch fillet. Slice it about 2 to 3 mm thick across the grain, which is easiest after 30 to 45 minutes in the freezer.
Why is ribeye used for bulgogi?
Ribeye is used for bulgogi because it carries more intramuscular fat than most steak cuts, and that fat melts into the meat during a short, hot cook. Bulgogi means “fire meat” in Korean, and the dish depends on thin slices that cook in a minute or two.
Lean cuts can taste dry after that much heat. Ribeye stays soft, and its beefy flavour stands up to a sweet and salty marinade of soy sauce, sugar, garlic and sesame oil. Many Korean home cooks and restaurants also use sirloin or other tender cuts, so ribeye is a favourite rather than a rule.
What is ribeye called in Australia?
In Australia the boneless ribeye muscle is sold as scotch fillet. The same muscle is sold in the United States as ribeye and in the United Kingdom as ribeye or, sometimes, entrecote. A bone-in piece is often labelled rib eye on the bone or, in some shops, a cowboy cut.
For bulgogi, buy boneless. A boneless scotch fillet steak of 2 to 3 cm thick is the easiest to handle, and it can be cut into slices without any trimming around the bone. If the label says “ribeye” in a supermarket, it is the same cut.
How do you slice ribeye thinly for bulgogi?
Slice ribeye for bulgogi by chilling it until firm, then cutting across the grain with a long, sharp knife into slices about 2 to 3 mm thick. Firm meat holds still under the blade, so the slices come out even.
- Trim any thick, hard edges of fat, but leave the soft marbling in the meat.
- Wrap the steak loosely and place it in the freezer for 30 to 45 minutes, until firm on the outside but not solid.
- Look for the direction of the muscle fibres, which show as fine lines running along the steak.
- Cut across those lines, not along them, using a long slicing stroke rather than sawing.
- Cut the slices into pieces about the length of your finger so they are easy to eat with chopsticks.
- Keep the slices cold until the marinade goes on.
Slicing across the grain shortens the muscle fibres, which is the main reason bulgogi beef feels tender when chewed. Slicing with the grain leaves long fibres that stay chewy no matter how thin the slice is.
Which other cuts work for bulgogi?
Several cuts work for bulgogi if they are tender, or if they are sliced very thin. Scotch fillet is the most forgiving, while leaner cuts need a lighter hand with the heat.
| Cut (Australian name) | Texture | Marbling | Notes for bulgogi |
|---|---|---|---|
| Scotch fillet (ribeye) | Soft, juicy | High | The classic choice, forgiving to cook |
| Sirloin or porterhouse | Tender, a little firmer | Medium | A good lower-cost option, cook briefly |
| Rump | Fairly firm, beefy | Low to medium | Slice very thin, marinate at least an hour |
| Eye fillet | Very tender, mild | Low | Soft but less flavour, easy to overcook |
| Topside | Lean, firm | Low | Thin slices only, short cook, best with a sweet marinade |
A cut with a lot of connective tissue, such as chuck or gravy beef, suits slow cooking better than a quick sear and is not a good match for bulgogi.
Can you buy beef already sliced for bulgogi?
Yes. Many Asian grocers sell beef already sliced thin for hotpot or for bulgogi, usually frozen in flat trays or rolls. Some butchers will also slice a scotch fillet or sirloin on their slicer if asked.
Pre-sliced beef saves time, though the cut is not always named on the pack. Look for neat, thin slices with a good amount of white marbling. If the slices are very lean and dark, expect a firmer bite and shorten the cook time.
How much beef do you need per person?
Plan on 120 to 150 g of raw beef per person for a main served over rice, or 80 to 100 g when bulgogi is one of several dishes at the table. Thin slices cook down a little, and a typical bulgogi meal is rice-heavy.
A 500 g scotch fillet, once trimmed, makes four generous servings with rice, kimchi and a few fresh leaves. Leftover raw slices keep in the fridge for a day once marinated, or can be frozen flat in a single layer.
How do you cook sliced ribeye for bulgogi?
Cook sliced ribeye in a very hot pan or on a griddle in a single layer, for about 1 to 2 minutes, turning once, until browned at the edges. Crowding the pan makes the beef steam and turn grey.
- Heat a heavy frying pan or cast iron until a drop of water skips across it.
- Cook in small batches so the pan stays hot.
- Add sliced onion at the end, or fry it first and set it aside.
- Take the beef off as soon as the pink is gone, because it keeps cooking in its own heat.
The marinade contains sugar, so it browns quickly. If the edges go dark before the centre is cooked, lower the heat slightly and move the beef around more.
What beef does Noelle’s Cafe use in its bulgogi dish?
The Uber Eats listing for Noelle’s Cafe does not name the cut of beef. It describes the Cheese Bulgogi Panini as marinated beef and cheese pressed in Turkish bread, priced at A$17.00 on the Uber Eats app on 14 November 2026.
That listing says nothing about ribeye, so the cut stays unknown. Prices on the app can differ from those in the cafe, so check the menu page of this guide for the recorded list, and see the hours and location page before you go. This guide is independent and takes no orders.
Common questions
Can I use scotch fillet instead of ribeye for bulgogi?
Yes. In Australia scotch fillet is the boneless ribeye muscle, so it is the same cut under a local name. Slice it thinly across the grain and marinate for at least 30 minutes.
How thin should bulgogi beef be sliced?
Aim for about 2 to 3 mm, roughly the thickness of a coin. Slices this thin cook in under two minutes and take up the marinade quickly, so they stay tender.
Is sirloin good for bulgogi?
Sirloin works well and costs less than ribeye. It has less marbling, so keep the slices thin and do not cook them past browned, otherwise the meat turns firm and dry.
How long should bulgogi beef marinate?
Thirty minutes is enough for thin slices, and up to a day in the fridge is fine. Very long marinating, especially with pear or kiwi, can leave the beef soft and mushy.
Can I ask a butcher to slice beef for bulgogi?
Yes. Many butchers will run a piece of scotch fillet or sirloin through the slicer if you ask for very thin slices, as used for hotpot. Ask for slices about 2 mm thick.
Everything practical is on the home page: Noelle's Cafe hours, menu and directions.
This article is general information from an independent guide, not from Noelle's Cafe itself. For the store’s current details see hours and location.