More Korean flavors. My riff on a Jigea!

Tomorrow I’m eating beef.

But today?  I made a fish stock out of the Vermillion carcass and a piece of Konbu.

Then presto chango!  Turned it into a Jigea.  My version of a fish stew   

Oh!!! This is the best part of a fishing report. 

That stock looks amazing.

Thanks for sharing.