Korean Cabbage Pancakes (Yachaejeon)

Prepare the vegetables: Thinly slice the cabbage, carrot, leeks, red onion, and green onion. Keep the mushrooms separate.
4 ounces cabbage, 2 ounces carrot, ¼ cup leeks, ½ of a large red onion, 1 stalk green onion
Make the batter: In a bowl, whisk together water, flour, and salt until smooth.
¾ teaspoon salt, ¾ cup all-purpose flour, ¾ cup water
Mix it all together: Add the sliced vegetables (except the mushrooms) to the batter and stir until evenly coated.
Heat the pan: Add 1 tablespoon of oil to a small skillet over medium-high heat.
4 tablespoon olive oil
Cook the pancakes: Pour in ¼ of the batter, spreading it into a thin pancake. Arrange mushroom slices on top and press them gently.
3 baby bella mushrooms
Fry until golden: Cook for 4-5 minutes, then flip and cook for another 3-4 minutes, pressing down with a spatula. Flip once more and cook for 2 more minutes if needed.
Repeat: Cook the remaining batter the same way, adding oil as needed.
Make the sauce: Stir together soy sauce, rice vinegar, red pepper flakes, and sesame seeds.
1 tablespoon soy sauce, 1 tablespoon rice vinegar, ¾ teaspoon red pepper chili flakes, 1 teaspoon sesame seeds
Serve: Slice the pancakes and serve warm with the dipping sauce.