The flavor of Kilju will be most effected by your choice of water and yeast, so I would recommend EC1118 and filtered or distilled water.
1 cup of sugar for every liter of water.
Sugar inversion is done by heating your sugar with an acid, barely cover the sugar with just enough water to dissolve. This can be really any acid, favorites are lemon juice or vinegar. As its a catalytic reaction you wont need much, just do what feels right.
add that to your vessel of choice, then fill the rest with your remaining water then let ferment for anywhere from 4 days to 2 weeks.
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