In Spring, Koreans eat a lot of spring vegetables, sheperd's purse, wild chive, and canola etc.
The vegetables in Spring season are trying to germinate, so all of their energies is focused on their roots, sprout and leaves.
To eat spring vegetables means to eat those energies, so taste of spring vegetables is mostly bitter.
The representative vegetable is sheperd's purse(naeng-i). Generally, it is used not for salad but for soup.

Ingredients : sheperd's purse(naeng-i), radish, dried kelp, soysauce

Kelp is essence of umami, so it is loved for broth in Korea & Japan.
1. Make a broth with dried kelp.
2. Shred the radish and wash the sheperd's purse.
3. Put the shreded radish and sheperd's purse in the pot.

4. Boil and season with soysauce.

If you have raw soybean flour, mix it with sheperd's purse before put the pot.  It makes more soft taste.