Begin by chopping the green onions, red onion, carrot, red pepper, cabbage, and hot pepper into thin strips.

In a large mixing bowl, whisk together the flour, cornstarch, turmeric, baking powder, and salt until well combined.

Gradually add water to the dry ingredients, stirring until smooth; the batter should be slightly thick yet pourable.

Fold the prepared vegetables into your batter, ensuring each piece is evenly coated.

Take a small bowl and combine the soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and chili flakes. Whisk until smooth.

Place a non-stick skillet over medium heat and add a generous amount of oil.

Spoon the batter into the hot skillet, spreading it out to form thin pancakes. Cook for about 3-4 minutes until golden brown.

Continue cooking the remaining batter in batches, adding more oil as necessary. Ensure even cooking and crispiness.

Once cooked, transfer the pancakes to a plate lined with paper towels. Serve warm with dipping sauce.