Step 1

Wash about half the kimchi and drain. Place all the kimchi in a bowl and cut into small pieces with scissors.

Step 2

Chop the scallions and long green pepper.

Step 3

Slice the squid into small chunks.

Step 4

Combine the scallions, peppers, and squid with the kimchi. Mix together well.

Step 5

Add coarse gochugaru, fine gochugaru, sugar, Korean pancake mix, and water. Gently stir to avoid over mixing.

Step 6

Heat a large skillet with 2 to 3 tbsp of oil. Add the batter and spread it out thinly.

Step 7

While the pancake is cooking, swirl the pan so the oil gets evenly distributed underneath.

Step 8

When the edges start to crisp up, flip the pancake and cook for 1 to 2 minutes or crispy and slighty charred.

Step 9

Plate and serve immediately!