Prepare the vegetables: Slice the green onions short, cut the red onion into thin slices, cut the carrot into thin strips, slice the red pepper into strips, thinly slice the cabbage, and finely chop the hot pepper.

Make the batter: Whisk flour, cornstarch, turmeric, salt, baking powder, and water until smooth.

Mix vegetables: Fold all the prepared vegetables into the batter until evenly coated.

Prepare the dipping sauce: In a small bowl, mix soy sauce, sesame oil, rice vinegar, toasted sesame seeds, and chili flakes. Set aside.

Heat pan: Add a little oil to a large pan over medium heat.

Cook pancakes: Spoon batter into the pan, spread thin, cook until golden and crisp, flip, and cook the other side.

Repeat: Continue with remaining batter, adding oil as needed.

Serve: Enjoy the pancakes warm with the prepared soy dipping sauce.