Toowoomba Pasta 🍝 a Korean favourite 

Toowoomba Pasta

Ingredients
- 10 button mushrooms, sliced
- 4 cloves garlic, finely grated
- 3 spring onions, finely sliced, whites and greens kept separate
- 50g (3.5 tbsp) butter
- 1 packet dried linguine
- 3 tbsp olive oil
- salt, to taste
- 24 prawns (or shrimp), peeled and deveined
- ½ tbsp Gochugaru (Korean chilli flakes)
- 50ml (3 tbsp) Soju (or dry white wine)
- 250ml (1 cup) cream
- 50g (⅓ cup) Parmesan cheese, grated

Method
1. Bring a large pot of salted water to a boil over high heat for the pasta.
2. In a large frying pan or saucepan, heat the butter and 2 tablespoons of olive oil. Once the butter has melted, add the grated garlic, mushrooms, and a pinch of salt. Sauté for 1–2 minutes, until the mushrooms soften.
3. Add the prawns along with the remaining tablespoon of olive oil. Stir well, then add the Gochugaru and stir again to combine.
4. After 1 minute, add the white part of the spring onions and the Soju (or white wine). Continue to cook until the liquid has reduced by half.
5. Stir in the cream and let it reduce for 1–2 minutes before adding the cooked linguine to the sauce.
6. Finally, add the green part of the spring onions and the Parmesan cheese. Toss everything together to melt the cheese into the sauce.
7. Serve the pasta with additional grated Parmesan cheese if desired.

#cooking #andycooks #food #recipe #pasta #korea #viral #howto

[MarcAus]

Yes Toowoomba is well know for its fresh locally caught prawns.

[tinytuan]

Apparently it's a spin off the dish from Outback Steakhouse, which brought it to South Korea and they happened to really like it! But there's no real reason why Outback chose Toowoomba in the first place 🤷‍♂️

[MP-cgmv]

I am Korean. From what I remember Toowoomba pasta became popular from the early 2000’s. When not that many western food was familiar to us, some casual dining franchises like Outback steak house and Tgi Fridays were the leader of the western food culture and they brought up with new cream pasta so called Twoomba pasta. Of course the food was not authentic at all, but not that many people knew. The creamy texture and spicy flavor was a big hit especaily to the young generations. Back then Koreans had stereotype that all western food tastes too oily. But Twoomba was different cause it had that hot spicy flavour.
By the way, Chef Andy how do you know all these stuff???
If I may elaborate, to make your recipe more authentic(?) you should marinate the cream with spicy pepper powder, chopped spring onion and soy source.

[KB-ctth]

Chef, you sound positively giddy when you say “so many Italian rules broken”! It’s rather cute. The dish certainly looks delicious though. Much love to you and Babe 🤗

[nemosmith]

Microplaned the garlic RIGHT ONTO the bench scraper. Andy, my guy, you're a genius in the little things just as much as you are in the big ones. Thanks for yet another good idea!

[syrehanmin]

I can very much see how that got popular in korea, as a korean person it really hits a lot of notes that are big in korean fusion/western food, including the breaking of many food rules like seafood with cheese, but it just somehow works!

[grovermartin]

Cracks me up how he almost giggles naughtily when saying, "So many Italian rules broken!"

[StaceWah]

I used to live in Toowoomba, this is truly bizarre. Impressed you came across it.

[stevenlee]

It is originally a dish that was created by an American franchise restaurant called Outback Steakhouse in early 2000s. They named all their dishes named after every cities and towns in Australia to look "authentic" since the restaurant's theme was about the Outback of Australia. Then in mid-late 2000s, Outback Steakhouse broaden their business spectrum all the way to South Korea. Also the recipe for the pasta changed to more localized flavor and taste, so actually the original Toowoomba pasta and the Korean version are two different pastas. Nowadays Outback Steakhouse no longer serve Toowoomba pasta, however, it exists as a sauce option for steaks.

[FallenAatrox]

An Australian take of pasta, famously known as an italian dish, that were taken from the chinese, and is favored by the koreans, being cooked by a new zealander, with indian music in the background.

The take I got from all of this is: stop comparing and saying “but my culture”. It’s our culture now. Keep up Andy, you’re such a nice guy 😊

[ace_clipped]

Interesting! From Toowoomba and never heard of it.

[Joseph_Coutts]

Speaking of Toowoomba, you should come up and do some content at the Food and Wine Festival Andy!

[dannycrankovich]

Tried it before..gave me hot acid goosebump driven diarrhoea. 10/10 would eat again.

[KnightsofGaming]

I'd see it as a sort of compliment if a country takes a dish from another country and makes it into their snack. That dish must've done something right

[green-ista]

I like how giddy he sounds when he says “so many italian rules broken@ 😂😂

[sabinhong]

this guy is amazing
knowing traditional recipes is one thing, knowing so called 'trendy' food recipes for so many different countries... amazing
would love to visit your restaurant one day, chef

[tonyroca]

I can definitely hear two certain Italian screaming their heads off and crying out “NOT APPROVED!!” 😂

[MayDay]

“There’s so many Italian rules broken.” ~Andy, 2024 🤣🇮🇹💥
At least he acknowledged what’s wrong from an Italian’s perspective.💀💀💀

[Guld]

I live in Rangeville Toowoomba! I was so surprised to see such a respected chef cooking this dish. Thankyou Andy!

[ryleshih]

Did you guys know that Andy actually has another channel called “Back of House” or something like that. But really, amazing job! Andy’s cooking never fails😊