Prepare all ingredients. You can substitute green chili with spring onion if preferred.

Clean the squid thoroughly, chop into bite-sized pieces, and season with a pinch of black pepper.

Cut the kimchi into small pieces and mix with 1/2 tbsp sugar. Let it sit for a few minutes.

In a bowl, mix 1 cup pancake flour, 2 tbsp starch, and 4/5 cup water until smooth.

Add the chopped kimchi, squid, and green chili to the batter. Pour in 2-3 tbsp of kimchi juice.

Mix the batter well until all ingredients are evenly coated.

Heat a frying pan with enough oil and pour the batter to form pancakes.

Cook until golden brown on both sides, flipping carefully. Add more oil if needed.

Serve on a plate. You can pair with dipping sauce or enjoy as is.