Pour the beef stock into a stockpot or large deep frying pan over medium high heat. Stir in the soybean paste until dissolved. Add the kelp and garlic and bring to the boil. Put in the tofu, cabbage, daikon and yellow pumpkin, cover and return to the boil. Cook gently for 5 minutes.
Add the spring onions and chilli then boil for a minute, or until the onion and chilli become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes. Remove and discard kelp. Serve immediately.
Super yummy! If you like Korean food, kimchi and sour and spicey food you will love this! - 29 Sep 2008
I spent a year in Korea teaching English and doenjang jjigae was one of my favourite meals. It's so easy to make, as long as you can find the soybean paste. This recipe doesn't taste quite the same as what I had in restaurants in Korea, but it's still satisfying. - 29 Sep 2008