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.