Wash the soybean sprouts thoroughly using a mixing bowl and strainer.

Cut the base of the spring cabbage using a knife.

Boil water with 1 tsp salt, blanch the soybean sprouts for a few minutes, then rinse them in cold water and drain.

Using the same boiling water, blanch the spring cabbage for 30-40 seconds, rinse in cold water 2-3 times, and drain.

Squeeze excess water from the cabbage and cut it into bite-sized pieces.

Combine the blanched soybean sprouts and cabbage in a large bowl, add chopped green onion and seasonings.