Chop the kimchi finely using scissors.

Drain the oil from the canned tuna completely.

Mix 1/2 cup kimchi juice with 1/2 cup water to make 1 cup liquid.

Combine 1 cup pancake flour with the prepared liquid in a 1:1 ratio.

Add all prepared ingredients into a bowl and mix well. Add chopped green chilies for extra spice if desired.

Heat a generous amount of oil in a pan and pour a ladle of batter to form pancakes.