Wash about half the kimchi and drain. Place all the kimchi in a bowl and cut into small pieces with scissors.
Chop the scallions and long green pepper.
Slice the squid into small chunks.
Combine the scallions, peppers, and squid with the kimchi. Mix together well.
Add coarse gochugaru, fine gochugaru, sugar, Korean pancake mix, and water. Gently stir to avoid over mixing.
Heat a large skillet with 2 to 3 tbsp of oil. Add the batter and spread it out thinly.
While the pancake is cooking, swirl the pan so the oil gets evenly distributed underneath.
When the edges start to crisp up, flip the pancake and cook for 1 to 2 minutes or crispy and slighty charred.
Plate and serve immediately!
