Juksun jangajji

If using fresh bamboo shoots, peel the outer layers until only the tender inner part remains. Slice the bamboo shoots thinly, then blanch them in boiling water for 5 minutes. Drain and rinse under cold water. If using pre-brined bamboo shoots, rinse them thoroughly under cold water to remove excess salt, then slice thinly.

Peel and thinly slice the garlic cloves and fresh ginger.

In a medium pot, combine the soy sauce, water, white vinegar, and sugar. Add the sliced garlic cloves, sliced fresh ginger, and dried red chili to the pot.