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

In a large mixing bowl, whisk together 1 cup of flour, ¼ cup of cornstarch, 1 teaspoon of turmeric, ½ teaspoon of salt, and 1 teaspoon of baking powder. Gradually add 1 cup of water until smooth.

Gently fold the prepared vegetables into the batter and let sit for about 10 minutes.

Mix a quick dipping sauce with 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and chili flakes if desired.

Heat oil in a frying pan and scoop about ¼ cup of batter per pancake, cooking for 3-4 minutes per side until golden brown.

Repeat until all batter is used, adding more oil as needed.

Serve warm alongside the homemade dipping sauce.