What would you substitute for ginseng syrup in a cocktail?

I have some makgeolli, and I also have a recipe bookmarked for a makgeolli old fashioned. However, it calls for a small amount of ginseng syrup, and realistically, I am unlikely to obtain ginseng. I’m sure that I could make it with regular simple syrup, but I was wondering if there were any other Korean-flavored syrup that you think I could make that would also work just as well, but in a different way.

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