I don't use a lot of pre-mixed marinades and sauces for my Asian dishes. I keep the building blocks on hand - soy, hoisin, plum, sriracha, black bean, fish, and other sauces - but not a lot of "one bottle, one pan" preparations. This is the exception. CJ Korean BBQ Sauce with Pear.

By the way, I just found out that this sauce, which I bought for the first time on a whim at a Cub foods with an extensive Asian grocery section, is manufactured by a TERRIFYING MULTINATIONAL CONGLOMERATE.

Anyway, the point is, traditional Korean bulgogi sauce has a fruit component that I cannot easily replicate at home, and once I tried this stuff, it became a staple of weekday stir-fries. I use it with beef or tofu, some vegetables, and it's especially good with onions for some reason. It's spicy without being overpowering, and has a really nice, complex flavor overall.

Locals - I know they stock it at the Knollwood Cub, beyond that, your mileage may vary, although I suspect other brands not produced by FUCKING BOND VILLIANS will probably be just as good.