Toowoomba Pasta (Cream Korean Pasta)
2100kcal
Ingredients
- 100 g linguine (any pasta will work)
- 30 g chopped bacon
- 3 shiitake mushrooms
- 1/4 onions
- 4 tbsp cooking oil
Toowoomba Sauce
- 250 g heavy cream
- 1 tbsp soy sauce
- 5 g green onion
- 1 tsp Korean beef dashida (chicken stock, msg or oyster sauce will work as well)
Shrimp Seasoning
- 3 big shrimps
- 1 tbsp olive oil
- 1 tbsp ketchup
- 0.5~1 tbsp gochugaru (Korean chili powder) adjust spiciness
Equipment
- 1 Knife & cutting board
- 1 Mixing bowl
- 1 Pot
- 1 Tongs
- 1 ladle
Method
- Finely chop the onion and slice the green onion. Thinly slice the shiitake mushrooms.
- In a bowl, mix heavy cream (250g), soy sauce (1 tbsp), and green onion (5g) to make the Toowoomba cream sauce.
- In another bowl, coat the shrimp with olive oil (1 tbsp), ketchup (1 tbsp), and gochugaru (0.5–1 tbsp). Adjust the chili powder to control the spiciness.
- Heat a pan with oil over medium-low heat. Sauté bacon and onion first, then add shrimp and mushrooms. Keep the heat low to prevent the chili powder from burning.
- While stir-frying, boil linguine in salted water for 7 minutes.
- Once the ingredients are cooked, pour in the Toowoomba cream sauce and 1.5 ladles of pasta water. Add 1 tsp of Korean beef Dashida(or chicken stock, msg, oyster sauce). Simmer on low heat.
- Add the linguine to the pan and simmer over medium-low heat until the sauce thickens.
Koreans' favorite Toowoomba Pasta!
- Jal meokgetseumnida! 잘 먹겠습니다!
