Writing your comment about this and i need the reference. " Cultural and Culinary Influence Syrups or "cheong," from Korea, give a glimpse into the depth of Korea's culinary tradition and values. Cheong like jocheong (rice syrup), mul-yeot (corn syrup) and maesil-cheong (plum syrup) are usually made through slow fermentation or natural reduction with more traditional ingredients such as grains or fruits rather than the highly processed sugars found in most Western diets. These syrups are not about adding sweetness; they infuse a dish with depth and nuance and sometimes even therapeutic qualities (Lee, 2022). Western sweeteners such as refined sugar and even natural ones such as honey or maple syrup, are generally more about the intensity of sweetness, rather than the complexity. It mirrors larger cultural differencesKorean cuisine is often an expression of balance, harmony and nourishment, while Western cuisine and especially modern Western cuisine, often tends toward bold, quick flavor. It's their dual use as food and medicine that makes cheong especially unique. Maesil-cheong is not just used to flavor teas and marinades; it is also thought to help digestion and serve as a detox for the body. This fits with the Korean approach to food, as meals are not strictly for sustenance, but are also important in keeping one healthy (Kwon et al., 2023). The careful preparation of these syrups reflects a respect for natural processes and for seasonal ingredients and a slow food mentality that is in stark contrast to the food culture we see in the West: convenience-driven. Health and Modern Applications Taking into account modern health trends, Korean syrups, particularly oligo syrup, are very suitable for global adaptation. A glycemic index lower than sugar and prebiotic qualities of oligo syrup appeal directly to today's health-conscious consumers who are seeking to cut sugar intake without compromising on sweetness. With heightened awareness of the health detriments of refined sugar (insulin resistance, inflammation and imbalance in the gut microbiome), increasingly people are looking for healthier options (Lee, 2022). The demand for Korean syrups, particularly when used in beverages, dressings and fusion cuisine desserts, can be met. However, it faces hurdles to global adoption. Western consumers are used to much sweeter and subtler flavor than the Cheong syrups tend to be. In addition, there needs to be education around how and their uses and the benefits. Nonetheless, as chefs and food influencers start to discover Korean cuisine and as fermentation and natural health remedies remain so popular, Korean syrups could find a place in international pantries. Their healthful profile and rich cultural heritage mean they are not only substitutes, but meaningful additions to the global culinary conversation