Mix all-purpose flour, corn flour, rice flour, carbonated water, dark soy sauce, MSG, and salt to make a batter.

Add seafood mix, green onions, and garlic chive kimchi to the batter.

Heat ghee in a pan over low heat. Pour in the batter and spread evenly.

Crack an egg on top and gently mix in.

While cooking, cut the pancake into sections for easy flipping.

Cook on low heat until both sides are golden and crispy.

Mix soy sauce, sambal, and slit green chilies for dipping.