Here's the step-by-step process for making vegan Korean pancakes:

• Wash all the vegetables well, dry them, and set them aside. Cut the zucchini in half first, then thinly slice it into medium-length pieces resembling French fries.
• Similarly, chop the peppers to the zucchini, ensuring they are as uniform in size as possible.
• Finely chop the scallions.
• In a medium-sized mixing bowl, combine the flour and cornstarch, mixing them.
• Add salt and all the desired spices to the flour mixture.
• Gradually add water to the mixture, stirring well until it forms a smooth batter.
• Add all the chopped vegetables to the batter and mix well to ensure they are evenly coated.
• Preheat a non-stick medium pan and add olive oil. Alternatively, you can use spray oil, sunflower oil, coconut oil, or avocado oil. Be cautious not to use too much oil.
• Once the oil is heated, pour the vegetable batter into the pan.
• Cook the pancakes slowly on both sides over the lowest heat setting on the stove, allowing the vegetables to cook thoroughly.
  
  Enjoy your delicious vegan Korean pancakes!