Wash and chop the vegetables. Thinly slice green and red onions, julienne the carrot and red pepper, and finely chop cabbage and hot pepper.

In a large bowl, combine flour, cornstarch, turmeric, salt, and baking powder. Gradually whisk in water until the batter is smooth and thick.

In another bowl, mix soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and chili flakes to create the dipping sauce.

Heat a frying pan over medium heat with oil until shimmering.

Spoon the vegetable batter into the pan and cook each pancake for 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes.

Continue cooking the remaining batter, adding oil as needed, and keep cooked pancakes warm.

Serve warm with the dipping sauce and garnish with additional green onions or sesame seeds.