Korean Seafood Pancake (Haemul Pajeon) Hot Pot

**Prepare the Pancake Batter:** In a large bowl, whisk together the all-purpose flour, rice flour (if using), cornstarch (if using), egg, water, and salt until smooth. Let the batter rest for at least 15 minutes.

**Prepare the Seafood and Green Onions:** While the batter rests, prepare the seafood by chopping the shrimp and squid. Slice the green onions into 3-inch pieces.

**Cook the Seafood Pancakes:** Heat a large skillet or griddle over medium heat. Add a generous amount of vegetable oil. Pour about 1/2 cup of batter onto the hot skillet for each pancake, spreading it thinly. Arrange green onions, shrimp, squid, and mussels on top of the batter. Sprinkle with a pinch of Korean chili flakes (if using). Cook for 3-4 minutes per side, or until golden brown and crispy. Transfer the cooked pancakes to a cutting board and cut into smaller, bite-sized pieces. Repeat until all batter and ingredients are used.

**Prepare the Hot Pot Broth:** In a hot pot or large pot, combine the dashi stock (or chicken broth), soy sauce, mirin (if using), minced garlic, and grated ginger. Bring to a simmer over medium heat.

**Assemble the Hot Pot:** Add the enoki mushrooms, shiitake mushrooms, tofu cubes, and Napa cabbage to the simmering broth. Simmer for about 5-7 minutes, or until the vegetables are slightly tender.

**Add the Pancakes:** Gently add the cut-up seafood pancake pieces to the hot pot. Simmer for another 3-5 minutes, allowing the pancakes to absorb some of the broth's flavor.

**Prepare the Dipping Sauce:** In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, chopped green onion, sesame seeds, and gochugaru (if using).

**Serve:** Serve the Korean Seafood Pancake Hot Pot hot, along with the dipping sauce. Let everyone enjoy the pancakes and broth directly from the pot.