Soak and wash the fresh herbs (such as mint, mustard greens, fish mint) thoroughly. Peel and devein the shrimp, then slice them in half lengthwise. Score and cut the squid into bite-sized pieces. Cut the bean sprouts, garlic chives, and green onions into sections and let them drain. Squeeze excess liquid from the kimchi and chop it finely. In a pan, sauté garlic, then add the squid and shrimp. Season with 1 teaspoon seasoning powder and 1 teaspoon black pepper. Once the seafood is cooked, add the bean sprouts, garlic chives, and kimchi, mix well, then remove from heat. Mix 1 package (about 5.3 oz/150 g) of Korean pancake mix with 1 teaspoon turmeric powder and 1 cup (250 g) coconut milk.

Add 1.75 oz (50 g) crispy frying flour, 1.75 oz (50 g) rice flour, and 7 oz (200 g) water to the Korean pancake batter, then stir in the cooked seafood mixture. Heat oil in a pan, pour in a ladleful of the batter, and fry. While frying, drizzle extra oil around the edges to make the pancake crispier. Cover the pan to cook through. Optionally, flip and fry the other side for extra crispiness.

Serve the pancakes hot with fresh herbs and dip in sweet and tangy garlic fish sauce.