Prepare Vegetables: Finely slice the green onions, red onion, carrot, and red pepper. Shred the cabbage into thin strips and chop the hot pepper if using.

Make Batter: In a mixing bowl, combine flour, cornstarch, turmeric, and salt. Gradually whisk in water until smooth and slightly thick.

Mix Vegetables: Add the prepared vegetables into the batter, stirring gently to combine.

Prepare Dipping Sauce: Combine soy sauce, rice vinegar, sesame seeds, chili flakes, and sesame oil in a small bowl, adjusting the seasoning to taste.

Heat Pan: Preheat a non-stick skillet over medium heat and coat with oil.

Cook Pancakes: Spoon the batter mixture into the skillet, cooking until golden brown on both sides.

Repeat: Continue cooking additional pancakes, adding oil as needed, and keeping cooked pancakes warm.

Serve: Plate the warm pancakes and serve immediately with the dipping sauce.