Remove the beak of the squid and separate the head from its body. Set a side.
Remove the innards of the squid and gently peel off its skin.
Thoroughly wash the squids (body and head) to remove the ink. Drain and set a side.
In a bowl, mix together Kimchi Seasoning, salt, ground black pepper, sugar and rice wine.
Get a teaspoon of the marinade and brush it inside the squids. Completely marinate the squids into the marinade for at least four hours.
Heat pan until smoking hot. Add enough oil and pan grill the squid for 1 1/2 minutes to 2 minutes each side.
Serve with soy sauce and freshly squeezed calamansi.
