Cuisine
Time
15 mins mins
Servings
2 people people
In a large bowl, whisk together the flour, cornstarch/potato starch, kimchi liquid, gochugaru, egg, and add water a little bit at a time. Should be a runny pancake-batter consistency. Add a little more water if the batter is too thick. Stir in the kimchi, spring onions, and onion. If using large squid, slice into thin strips and set aside.
In a separate small bowl, mix together the dipping sauce and set aside.
