Wash and slice green onions, red onion, carrot, red pepper, cabbage, and hot pepper into thin, uniform slices.

In a mixing bowl, combine flour, cornstarch, turmeric, salt, and baking powder. Gradually add water, whisking until smooth.

Fold the sliced vegetables into the batter until evenly coated without over-mixing.

Whisk together soy sauce, rice vinegar, sesame oil, sesame seeds, and chili flakes in a small bowl for dipping sauce.

Heat a non-stick skillet over medium heat and coat the bottom with oil. Wait for the oil to shimmer.

Pour batter into the skillet, spreading it into a thin circle. Cook until golden, about 3-4 minutes, then flip and cook another 3-4 minutes.

Serve warm with dipping sauce on the side.