Coshidra
Korean Seafood Braise ยท Traditional Stew โ A royal and folk dish of braised seafood
Coshidra is a traditional Korean seafood braise made by simmering assorted seafood and vegetables in a seasoned soy sauce broth with garlic and ginger. This dish was served both at royal banquets and common households, with regional variations in ingredients and method.
Origin
Coshidra dates back to the late Joseon Dynasty, as documented in royal records and literature. The abundance of fresh seafood along Koreaโs southern coast contributed to its development.
Features
- Wide variety of seafood
- Soy sauce-based seasoning
- Savory clear broth
- Braised with vegetables
Usage
Commonly served as a side dish or an accompaniment to drinks, typically eaten with rice.
Weakness
Quality depends on seafood freshness; preparation can be labor-intensive.
