In a large mixing bowl, combine all-purpose flour with boiling water, stirring until a shaggy dough forms. Knead the dough on a lightly floured surface for about 4-6 minutes until it becomes smooth and elastic. Cover it and let it rest for 30 minutes.

Divide the dough into eight equal pieces. Roll each piece into an 8-inch circle, brush with sesame oil, sprinkle with salt and green onions. Roll into a cylinder, coil into a spiral, then flatten and roll out again.

Heat a skillet over medium-high heat, add canola oil, and fry each pancake for 2-3 minutes per side until golden brown and crispy.

In a small bowl, whisk together soy sauce, brown sugar, ginger, rice vinegar, sesame oil, and red pepper flakes to make the dipping sauce.