Rinse the pre-cooked bamboo shoots thoroughly under cold water to remove any residual odors or preservatives. Drain well.
2
Slice the bamboo shoots into thin, bite-sized strips, approximately 0.5 cm thick and 5 cm long.
3
In a large mixing bowl, combine the Gochujang, Gochugaru, Soy sauce, minced Garlic, Sesame oil, Perilla oil, and Sugar. Mix vigorously until a smooth, uniform paste forms.
