등심 is a popular cut of beef that comes from the back of the cow, specifically from the area between the ribs and the hip. It is known for its tenderness and rich flavor, making it a favorite choice for grilling and barbecuing. This cut is often used in dishes like steak and bulgogi. In Korean cuisine, 등심 is commonly enjoyed in various forms, including as part of a barbecue meal where it is grilled at the table. It can also be sliced thinly for stir-frying or served as a main dish with side dishes, enhancing the overall dining experience.