Prepare the vegetables by washing and slicing the green onions, red onion, carrot, red pepper, and cabbage into thin strips. Finely chop the hot pepper and set the vegetables aside.

In a mixing bowl, whisk together the flour, cornstarch, turmeric, salt, baking powder, and water until smooth. Allow to rest for a few minutes.

Gently fold the prepared vegetables into the batter until evenly coated.

In a small bowl, combine soy sauce, sesame oil, rice vinegar, toasted sesame seeds, and chili flakes. Stir until mixed thoroughly.

In a frying pan, heat oil over medium heat. Wait for the oil to shimmer.

Spoon a generous amount of the batter into the hot oil and spread into a thin layer. Cook until golden brown and crispy, about 3-4 minutes. Flip and cook for an additional 2-3 minutes.

Continue with the remaining batter, adjusting oil as necessary. Keep an eye on the pancakes for even cooking.

Transfer the cooked pancakes onto a plate lined with paper towels. Serve warm with the dipping sauce.