In a large mixing bowl, combine Korean pancake mix, frying mix, and curry powder. Pour ice water and mix well. Add kimchi, squid, onion, and kimchi juice. Combine well.
Heat 1 tablespoonful of oil in a skillet over medium heat. Spread about 1/2 cupful of kimchi pancake batter on the skillet, as thin as you can.
Dot with a few sliced green chili on top if using. Cook for 3 minutes. Flip the pancake to the other side and continue to cook for another 3 minutes or so. You will need to drizzle more oil if the skillet seems dry.
Serve the curry pancakes hot.
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