Start by washing and slicing your green onions, red onion, carrot, red pepper, and cabbage. Finely chop the hot pepper for a spicy kick that enhances the dish.

In a mixing bowl, whisk together the flour, cornstarch, turmeric, salt, baking powder, and water until you achieve a smooth and thick batter that clings to the vegetables.

Gently fold all prepared vegetables into the batter until they are evenly coated, ensuring that every bite is packed with flavor.

In a small bowl, mix the soy sauce, sesame oil, rice vinegar, toasted sesame seeds, and chili flakes. Set this aside to allow the flavors to meld.

Heat a drizzle of oil in a non-stick pan over medium heat, allowing it to warm up slightly before cooking the pancakes.

Spoon a portion of the batter into the pan, spreading it thinly. Cook for about 3-4 minutes until the edges turn golden brown and crisp. Flip to cook the other side until it's golden as well.

Continue with the remaining batter, adding oil to the pan as needed to ensure crispy pancakes with every batch.

Plate the pancakes while they're hot, drizzling the dipping sauce over or serving it on the side for an extra burst of flavor.