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Rinse and cut ssukgat into 3-cm pieces.
In hot water, blend hot chili paste and soft flour for pancake batter.
In a separate bowl, mix prepared squid with Yondu, Vegetable Essence.
Combine squid and ssukgat with prepared pancake batter and mix well.
Place the batter in an oiled pan on medium heat. Spread the batter thinly with a spoon.
Cook both sides until golden brown and crispy.
Drain the excess fat on a paper towel.