I do not know the answer but you can Google for substitutes, if no one knows.

You should not use Bulgogi and Hoagie, in the same sentence. LOL !!!

LOU

I would taste the sauce from the jar, if you like it - use it, especially since you want to use up pantry items. I've made a bulgogi marinade once, with directions from Gina. Unfortunately that was lost with a hard drive crash a few years ago. I buy pre-marinated pork and beef for bulgogi now from H Mart, great to have on hand in the freezer for a fast meal.

Use your sauce, if it tastes like it will be great in a hoagie, you're home free - something used up from your very well organized pantry.

Let us know.

Lee

Thanks Lee and Lou. I did open the jar and give it the taste test. I can see where it would be "okay" until I am ready to make the real deal.

Every year when we are in bouncing between Aurora and Boulder for ballgames, I think of our trip to your H Mart. Amazing.

Cathy, check out Once Upon a Plate. Mary is my favourite Blogger. She shared her recipe and amazing photos of Bulgogi recently.

Thanks Ann. I will use her recipe when I am in place for the real thing. I can see why she is your favorite Blogger.

My butcher said to call him ahead of time when I'm ready and he will freeze the meat then shave it for me. He was with me in Georgia when we had the Bulgogi hoagie...okay, not what you think. He is the father of one of our Mustangs and we were playing in the Nationals.

Make a double recipe and stuff the leftover meat into a burrito. All the rage these days in Los Angeles on the food truck scene. Yum!

Here I am! Here is my favorite marinade. In this video, Maangchi is using the marinade for ribs, but it is the same for sliced beef bulgogi. You can sub sugar for honey and apple or kiwi fruit for pear.

Ann, that blogger's recipe is for pork bulgogi, which uses a different marinade than for beef. The pork bulgogi is spicy.

Lou, just think of it as a Philly steak sub! Just don't look if I put your favorite - kimchi in mine!

Oh, about the jarred Korean BBQ sauces - most of them are pretty horrible.

Here's a recipe that I've been using for years. It's a family favorite. Original recipe came from a 1980's era International Cookbook, either Better Homes & Gardens or Betty Crocker. Can't remember which & the cookbook is hiding. From my recipe file:

Korean Barbequed Beef

1# beef, boneless top loin or sirloin
1/4 c. soy sauce
1 1/2 T. sugar
1 1/2 t. liquid smoke
2 T. oil
1/4 t. pepper
3 green onions, finely chopped
2 cloves garlic, chopped
Red pepper flakes

Trim fat from beef & cut diagonally across the grain into 1/8" slices. (For ease in cutting, partially freeze beef.)

Mix remaining ingredients, stir beef in until well coated. Cover & refrig. 30 minutes (at least, or longer).

Drain beef; stir fry in skillet or wok until light brown, 2-3 minutes. Serve beef w/ hot cooked rice, if desired.

Gina, LOVED your youtube! You are adorable. I'm a visual learner so that is fantastic.

ci_lantro, Thanks for the recipe; it looks very doable.

I was hoping the jarred version would have been better, it will do in a real pinch but I'm eager to try the real thing.

Gina:

Does she give in Home Tutorials.???
Lou

Lou, Wouldn't that be nice! I've also been looking for tutoring for Thai food. Youtube has been helpful; my tom kha soup finally is just like my fav Thai restaurant.

Cathy, good luck and enjoy! P.S. the most helpful hint I have on Thai food is, buy the chile paste. It's all the goodness of chilis, minus the work and really hot fingers (course, I miss out on all the eye rubbing goodness of chili oils).

Gina, she's so wonderful! "Just wrap this, and put into your mouth!" Cute. Looked dang good to me; had my mouth watering.

I agree--"Just wrap this, and put into your mouth!" was the best part.

Now that I good with the soup, I'll be moving on to other things as I'm ready with the chile paste. I've had it for a long time but never used it.

Yes, she's so cute. Notice the chapeau? Sometimes she wears a bright pink wig. I recommend her videos for anyone interested in cooking Korean food.

From the NYTimes Food section today:

"The Bulgogi Slider Is a Delicious Curveball"
by Sam Sifton

(Excerpt) "There are three ways to make the recipe that follows here; three pathways to dinnertime nirvana. The dish is the Korean barbecue standard known as bulgogi � "fire meat," is the literal translation � transformed into a sandwich filling, a sloppy Joe for a more perfect union.

Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly � they are not at all too spicy for younger palates. Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes. "

Access to the NYTimes is free for up to 20 articles/monthly; after that subscriber signup/payment is required.

Here is a link that might be useful: NYTimes: Bulgogi article and recipes

Very timely. I've been marinading the beef all day to make Bulgogi sandwiches tonight.

Thank you!