Prepare the Vegetables: Finely chop the green onions, slice the red onion, julienne the carrot and red pepper, and thinly slice the cabbage. If using hot pepper, chop it finely. This prep will take about 10 minutes.

Make the Batter: Whisk together the flour, cornstarch, turmeric (if using), salt, and baking powder. Gradually add water until the mixture is smooth and slightly thick. This step should take about 5 minutes.

Mix Vegetables: Gently fold the sliced vegetables into the batter, ensuring each piece is well-coated without overmixing. This will take about 3 minutes.

Prepare the Dipping Sauce: Combine soy sauce, sesame oil, rice vinegar, sesame seeds, and chili flakes in a small bowl. It will only take about 2 minutes.

Heat the Pan: Pour about 2 tablespoons of oil into a non-stick skillet and heat over medium heat until shimmering, which should take approximately 2-3 minutes.

Cook the Pancakes: Spoon a portion of the batter into the skillet, spreading it into a thin layer. Cook for 3-4 minutes or until golden brown, then flip and cook the other side for another 3-4 minutes.

Repeat: Continue with the remaining batter, adding more oil as needed. Keep finished pancakes warm in a preheated oven set to low while cooking the rest.

Serve: Plate your Korean Vegetable Pancakes and enjoy them warm with the dipping sauce. Ideal as a snack or side dish.