Why stick to the original when you can reinvent your bulgogi with bold new flavors? You’ve got the thinly sliced beef marinating, the grill fired up, and the banchan sides ready.
But as you reach for the bulgogi sauce, you realize the bottle’s nearly empty. That signature sweet-savory glaze you were counting on is missing.
Don’t let that derail your Korean BBQ dreams—bulgogi’s complex flavor can be recreated with pantry staples or inventive twists.
Bulgogi sauce, with its balance of soy, sweetness, garlic, and sesame, is the backbone of this iconic dish. But whether you’re out of sauce, avoiding store-bought versions, or craving a fresh take, these substitutes deliver the same umami-rich depth.
From quick fixes to global fusion hacks, here’s how to keep your bulgogi night sizzling—no last-minute store runs required.
7 Easy Substitutes for Bulgogi Sauce
Bulgogi sauce’s charm lies in its harmony of salty, sweet, and aromatic flavors. These swaps mimic its essence while adding unique twists. Perfect for marinades, stir-fries, or dipping sauces, here’s how to adapt without compromise:
1. Teriyaki Sauce + Pear Puree: The Sweet-Savory Fusion
Teriyaki sauce brings the salty-sweet base, while ripe pear puree adds the subtle fruitiness found in traditional bulgogi. Mix 3 tablespoons teriyaki sauce with 2 tablespoons pear puree and a dash of sesame oil.
This substitute works wonders for tenderizing and flavoring meat. I once used this blend for a last-minute bulgogi bowl, and the caramelized sweetness was spot-on. For extra depth, add minced garlic.
Pro tip: Use Asian pear for authenticity, or applesauce in a pinch.
If you’re exploring teriyaki alternatives, try these teriyaki sauce substitutes.
2. Soy Sauce + Honey + Ginger: The Pantry Power Trio
Soy sauce provides umami, honey adds sweetness, and fresh ginger brings zing. Whisk ¼ cup soy sauce, 2 tablespoons honey, 1 tablespoon grated ginger, and 1 tsp sesame oil.
This minimalist mix is ideal for quick marinades. My friend used it for grilled skewers, and the charred edges had everyone asking for seconds. For smokiness, add a pinch of gochugaru (Korean chili flakes).
Fun twist: Swap honey for brown sugar for a deeper caramel note.
For more soy sauce hacks, check out these soy sauce substitutes.
3. Hoisin Sauce + Rice Vinegar: The Bold & Tangy Blend
Hoisin’s thick sweetness pairs perfectly with rice vinegar’s tang. Combine 3 tablespoons hoisin sauce with 1 tablespoon rice vinegar and 1 teaspoon sesame seeds.
This substitute shines in lettuce wraps or stir-fries. I used it for a vegan bulgogi tofu dish, and the sticky glaze was irresistible. For heat, add a drizzle of sriracha.
Watch out: Hoisin is saltier—taste before adding extra soy sauce.
Need hoisin alternatives? Try these hoisin sauce substitutes.
4. Gochujang + Maple Syrup: The Spicy-Sweet Kick
Gochujang (Korean chili paste) adds heat, while maple syrup balances it with sweetness. Mix 2 tablespoons gochujang, 1 tablespoon maple syrup, 1 tablespoon soy sauce, and 1 minced garlic clove.
This bold swap is perfect for those who love heat. My cousin used it for bulgogi tacos, and the smoky-spicy fusion was a hit. For brightness, add lime juice.
Pro tip: Adjust maple syrup to tame the spice level.
Love gochujang? Explore these gochujang substitutes.
5. BBQ Sauce + Sesame Oil: The Smoky Umami Hack
BBQ sauce offers sweetness and smoke, while sesame oil adds nutty depth. Blend ¼ cup BBQ sauce with 1 tablespoon sesame oil and 1 teaspoon grated garlic.
This fusion works great for grilled meats or glazes. I used it on bulgogi-style burgers, and the flavor was unreal. For authenticity, sprinkle toasted sesame seeds on top.
Fun twist: Use Korean BBQ-flavored sauce if available.
Craving more BBQ ideas? Try these BBQ sauce substitutes.
6. Ponzu Sauce + Brown Sugar: The Citrusy Twist
Ponzu (citrus-soy sauce) adds brightness, while brown sugar brings caramelized sweetness. Mix 3 tablespoons ponzu with 1 tablespoon brown sugar and 1 tsp minced garlic.
This substitute is ideal for lighter dishes like seafood bulgogi. My neighbor used it for shrimp skewers, and the citrusy tang was refreshing. For richness, add a dab of butter.
Pro tip: Reduce the sauce on the stove for a thicker glaze.
Need ponzu alternatives? Check out these ponzu sauce substitutes.
7. DIY Bulgogi Blend: The Pantry Remix
No pre-made sauce? Create your own with 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp grated garlic, 1 tsp grated ginger, 1 tbsp mirin (or sake), and 1 tsp sesame oil. Simmer until thickened.
This DIY version saved my Korean hotpot night—the flavors were restaurant-worthy. For fruitiness, add a splash of apple juice.
Fun twist: Add a grated kiwi to tenderize the meat naturally.
For more DIY sauce inspiration, explore these homemade marinade recipes.
Kimberly Baxter is the proud owner of the food blog Eatdelights.com. A self-proclaimed foodie, Kimberly loves to cook and share her recipes with others. She has been blogging about food since 2010 and has amassed a following of loyal readers.
Her recipes are creative, delicious, and easy to follow. In addition to her blog, Kimberly also enjoys writing for other publications.