Take out a large pot. Place on medium-high hot. Place in Sesame Oil (2 Tablespoons). Add in the beef pieces. Then add in Minced Garlic (1 Tablespoon). Stir everything around until the beef loses most of its red color.
Then add the Korean Radish Pieces (3 cups), Gochugaru (2 Tablespoons), Soup Soy Sauce (2 Tablespoons). Mix it together and stir-around for 1-2 minutes. Then add in the anchovy-kelp broth.
Place a lid-on and gently simmer on LOW heat for 30 minutes.
After 30 minutes, the radish pieces should be soft. (If not, boil for a little longer) Add the Oyster Mushrooms, Shiitake Mushrooms, Soybean Sprouts and Spring Onion Pieces. Close the lid and let it boil for another 2 minutes.
After 2 minutes, let's do the final seasoning. Add-in Fish Sauce (1 Tablespoon), Soup Soy Sauce (1 Tablespoon) and Salt (2-3 big pinches). Let the soup cook for a final 2 minutes. Turn off heat and serve with a bowl of hot rice! Bon Appetit!