Prepare the dough. Mix together the flour, salt, and sugar in a large bowl. Gradually add the hot water, stirring continuously. Add the cold water and vegetable oil and mix until a dough forms. Knead the dough for 5-7 minutes or until smooth. Lightly grease a bowl with vegetable oil and transfer dough to the bowl. Cover and let rest for 2 hours or up to overnight.

Meanwhile, make the filling. Peel and finely grate the daikon radish. Season with salt and let sit in a large colander for 2 hours. Squeeze out any excess water.

Heat 1 tablespoon sesame oil in a saute pan over medium heat. Add the chopped white stems of the green onions and saute until softened, about 1 minute. Add the grated radish and cook until softened, about 5 minutes. Add the chopped green onion and season with white pepper and salt. Remove from heat and transfer radish stuffing to a bowl. Let cool.

Prepare the sauce. Whisk together the sweet chili sauce with water, miso and sugar. Pour into a medium sauce pot and heat over medium heat until the mixture begins to boil. Add the cornstarch and water slurry and bring to a simmer. Continue to cook for 2 minutes or until the sauce is slightly thickened. Remove from heat and keep warm.

Divide the dough into 8 equal portions, rolling out each into a 6-inch circle. Place the cooled radish filling in the center. Gather up the edges and seal the ball by pinching together the edges. Roll out the stuffed dough into a 6-inch circle. Repeat with remaining portions.

Heat enough oil in a saute pan to come up ¼ inch. Add the pancakes and cook until golden brown, about 3 minutes. Flip and cook the other side until golden brown, about 2 minutes. Remove from heat and repeat with remaining pancakes.

Serve pancakes with sunny side up eggs and sauce brushed on top.