Cabbage leek & carrot pancake

Mix together the cabbage, carrots, leek, and peas in a large bowl. Add the flour and toss until everything is lightly coated with flour. Stir in the eggs and mix until everything is well coated.

Heat a large pan over medium heat and add 1 tablespoon of oil. Once the oil is hot, place all of the cabbage mixture into the pan and use a spatula to flatten it out into a large pancake that reaches to the edges of the pan. Cook it for 4-5 minutes, until the bottom begins to brown. You can use the spatula to lift it gently around the edges and peek, but keep in mind the bottom will brown slightly faster than the edges. Flip the pancake over onto a clean plate. Add another tablespoon of oil into the pan, and slide the pancake with uncooked side facing down back into the pan. Use a spatula to gently press the pancake down, and to push the edges in a bit so as to round them. Cook for another 4-5 minutes and flip back onto a clean plate.

Let it rest for 1-2 minutes while you mix together the soy sauce, rice wine vinegar and ginger in a small bowl. Cut the pancake into six pieces and serve it with the sauce on the side.