Place-in Vegetable Oil (1 Tablespoon) & Sesame Oil (1 Tablespoons) into a large pot or wok. Place on medium-high heat and give it a stir. Once the oil is hot, add in the beef pieces. Stir-fry the pieces until most of the pink in the meat is gone.
Now, add in the spring onion pieces to the beef. Stir-fry for another 1 minute.
Now, add in the dashima broth. Place on high heat and bring to a boil. Once it starts to boil, carefully skim the top of the soup and remove any residual foam.
Now lower the heat to a medium. And let the soup gently simmer for 4-5 minutes.
After 4-5 minutes, let's season the soup. Add-in: Soup Soy Sauce (1.5 Tablespoons), Minced Garlic (1 Tablespoon), Black Pepper (few shakes). If you're using Dangmyeon noodles, add-in the soaked noodles now.
Let the soup gently simmer for few more minutes - or until the noodles turn soft.
Take a sip of the soup - if it tastes slightly bland, add a few pinches of salt.
Bon Appetit! Serve alongside a bowl of hot rice.