Oligo syrup, called oligodang (올리고당), in Korean, is an oligosaccharide syrup used in Korean cuisine. It is produced by chemically converting starches into short-chain carbohydrates. These are typically less sweet than sugar syrup or malt syrup, and have some desirable prebiotic properties.
Oligodang products can be derived from rice, corn, or sucrose through enzymatic action, and different brands use different feedstock starches.