This product is extremely easy to use and really easy to clean up. Be extremely careful as the blade is exceptionally sharp. Some things that may be helpful. When you assemble the food tray/guide, be sure to make sure it's not too far to the right (near the blade). I made the mistake of having it too far to the right and nicked it with the blade. I adjusted it back to the left a little to ensure the blade clears it and I haven't had any issues since. Make sure you hard freeze your meat overnight. I've used this to thin slice/shave rib-eye steak for bul-gogi, thick and thin slice pork belly as well as thin slice brisket. As long as your meat is hard frozen (over night or longer, as the instructions recommend 48 hours), this slicer will shave/slice the meat paper thin.
Got this mostly for jerky. I found it works a little better if it was not 100% frozen, but very close. A little trick, butcher your meat into smaller pieces so that you can keep some in the freezer until you're ready to start slicing. Otherwise, by the time you get to the end, it can be a little thawed/harder to work with. I'm not familiar with the Korean BBQ style cooking so I haven't done meat for that yet, but this gets thick enough to do jerky too. You could even smoke a turkey breast and shave it nice and thin to use as deli meat. Thoroughly enjoy!
Purchased this to make very thin slices of beef (similar to shabu shabu or bulgogi meat) to marinade. Set up was straightforward and quick. Meat must be frozen then slightly thawed in order to slice. Pros: the meat doesn’t pinch off at one side, which was a problems we had with a previous meat slicer. Con: if using for frozen meat, this isn’t for the faint of heart. It definitely takes a lot of strength and a bit of a learning curve to position the slicing correctly.