I used a good bottled glaze. Got a recipe for a from scratch glaze but didn't have time to go chasing down ingredients. The Korean style char sui is different. I prefer the Chinese.
Actually the recipe I have is for Chinese sticky ribs but wasn't sure how the spices used to prep the pork would go with smoke. I'll have to try it sometime. After I mortgage the house. I'd say the spices involved would have been right at home with smoke. The Chinese are no strangers to smoked meat.