Prepare the vegetables by slicing the green onions, red onion, carrot, and red pepper into thin strips. Chop the hot pepper, and slice the cabbage. Set aside.

In a mixing bowl, whisk flour, cornstarch, turmeric, salt, and baking powder. Gradually add water to reach a thick, pourable consistency.

Fold the prepared vegetables into the batter until well coated.

Make the dipping sauce by mixing soy sauce, rice vinegar, sesame oil, sesame seeds, and chili flakes.

Heat a non-stick skillet and add oil. When hot, spoon batter into the pan to form pancakes.

Cook for 3-4 minutes until golden brown, then flip and cook the other side.

Repeat with the remaining batter, adding more oil as necessary.

Serve warm with the dipping sauce.