Cut the chives into 4cm pieces and prepare the squid by slicing the body into 7mm strips and the tentacles into 2cm pieces.

Mix the sauce ingredients (vinegar, soy sauce, gochujang, sesame oil, sesame seeds) in a bowl.

In another bowl, mix the egg, water, and chicken stock powder. Gradually add flour and cornstarch, stirring until smooth. Add the squid and chives, mixing well to form the batter.

Heat 1 tbsp sesame oil in a pan over medium heat. Pour the batter into the pan and cook for about 3 minutes until golden brown. Flip the pancake, cover with a lid, and cook on low heat for 3–5 minutes until cooked through.

Remove the lid, add the remaining 1 tbsp sesame oil, and cook on medium heat for 1–2 minutes until crispy and golden brown.