I often use jellies/jams that well-meaning people have given me as gifts when they travel, and once a sister made orange marmalade that didn't set, instead of sugar/honey (not berry, but many other work well). I'll also use vermouth -- either sweet or dry -- or any other fortified wine in place of the sake if that's what I can get (I've made this in some pretty obscure small towns in the Midwest; it is one of my favorite dishes). I cannot get the correct cut of ribs for kal-bi, so I buy what I refer to as "brontosaurus" ribs (regular beef ribs), cut them to individual ribs, marinade all day, and grill. Or I'll marinade a flank steak. One recipe I have calls for sprinkling the thin sliced beef (for bulgogi) with sugar for awhile before marinading. I didn't realize sugar was such a tenderizer, I over-did it and the thin slices of beef became mush. The nearest Korean restaurant is easily 2 hours away (and I wouldn't know, because I haven't found it!). So I make do. GrillingFool, I don't use a recipe any more, but you pretty much do the same as I do. I sometimes use less sugar for beef and chicken, more for pork or venison. I don't have a sweet tooth, but most like touch of extra sweet for those meats.
There are some recipes I call "very forgiving", and this is one.