Toowoomba Pasta (Cream Korean Pasta)
This dish features thick pasta coated in a spicy cream sauce made with Korean red pepper flakes. The addition of gochugaru helps balance the richness of the cream, making it more appealing to Koreans, who generally prefer less greasy flavors.
Equipment
- 1 Knife & cutting board
- 1 Mixing bowl
- 1 Pot
- 1 Frying pan
- 1 Tongs
- 1 ladle
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
Instructions
- 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!
Did you make this recipe?
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