What is Toowoomba Pasta?
Toowoomba Pasta was originally a menu item at Outback Steakhouse in the United States. Although it was discontinued in the U.S., it gained immense popularity in Korea.
This dish features thick pasta, such as fettuccine, coated in a spicy cream sauce made with Korean red pepper flakes (gochugaru). The addition of gochugaru helps balance the richness of the cream, making it more appealing to Koreans, who generally prefer less greasy flavors.
Koreans’ love of Toowoomba flavors has led to creative variations such as Toowoomba ramen(ramyun) and Toowoomba tteokbokki(topokki)
Table of Contents
Why is It Called Toowoomba Pasta?
The name “Toowoomba” comes from a city in Australia. Although Outback Steakhouse is an American brand, it was designed with an Australian-inspired theme. The name Toowoomba was likely chosen to enhance that branding.
What Does Toowoomba Taste Like?
Toowoomba Sauce is a rich and creamy pasta sauce with a savory, umami depth from the chicken stock. Unlike traditional white cream pasta, it has a rosy hue thanks to the addition of Korean red pepper flakes (gochugaru).
The gochugaru not only gives the dish a subtle spiciness, but also cuts through the heaviness of the cream, preventing it from becoming overwhelming. This light kick of heat makes the Toowoomba pasta more balanced and enjoyable, and keeps it flavorful until the very last bite. So it could be a Korean chili pasta.
Trendy Korean Pasta
First of all, let me apologize in advance to the Italians. In Korea, pasta has been adapted into many unique Korean-style variations (Korean fusion pasta). From gochujang-infused sauces to kimchi additions, Korean pasta dishes have taken on a distinct identity. Let’s explore some of the most popular!
Rose Pasta
- A fusion of cream, tomato sauce, and gochujang, this dish balances the acidity of tomatoes with the umami depth of gochujang, creating a creamy yet flavorful sauce. It’s one of the most popular Korean pasta dishes.
- The same rose cream sauce is also used in Korean Rose ramyun and Rose tteokbokki. The gochujang helps cut the richness, creating a perfect harmony of flavors. Don’t worry – it’s not too hot! Because gochujang is added in small amounts, even those who are new to spicy foods can enjoy it.
Hangover Pasta
- Recently, gochujang vodka pastas have gone viral online, but most Koreans are unfamiliar with them. Instead, they make a completely different version of gochujang pastas – seafood-based and soupy. In Korea, it’s common to eat spicy, broth-based dishes like ramen after drinking to relieve a hangover.
- This spicy and refreshing seafood broth makes gochujang pasta the perfect “hangover pasta.” Young Koreans have recently given it this name, and it has become one of the most viral Korean pasta.
Buldak Pasta
- Koreans love Buldak Ramyun (spicy fire noodles), but they also buy Buldak sauce separately to make various dishes like Buldak fried rice, Buldak udon, and even Buldak cream pastas.
- This viral Korean pasta is made by mixing Buldak sauce into a creamy base, adding sausage and cheese for extra umami, and using ketchup instead of tomato sauce for easier preparation. It’s one of the most popular spicy pasta dishes in Korea! (Recipe below: One-pan Buldak Cream Pasta)
- Buldak Hot Sauce: https://amzn.to/42duK6Z (US), https://amzn.to/429KIxR (DE), https://amzn.to/4j8vnoe (NL, BE)
Salad Pasta
- This is a popular cold pasta in Korea, especially in the summer. The dressing is similar to an Asian-style vinaigrette called “Oriental dressing” – a sweet and spicy soy sauce-based sauce.
- It’s mixed with vegetables such as lettuce, tomatoes, onions and corn, and typically served with fusilli or spaghetti. The refreshing and slightly tangy flavor makes it a great summer meal and a healthy diet option.
Doenjang Pasta
- Just as Japanese cuisine incorporates miso into pasta, Koreans use doenjang (fermented soybean paste) to create rich, umami-rich pasta dishes. When mixed with cream, doenjang adds a nutty, cheesy depth of flavor with a savory saltiness.
- Below is a recipe for Doenjang Cream Pasta with Korean BBQ – a must-try dish that will make you want to use up all your leftover doenjang!
What Pasta is Best for Toowoomba?
Outback Steakhouse, where Toowoomba Pasta originated, uses thick fettuccine. A thicker pasta works best because it holds the creamy sauce, making every bite extra flavorful.
If fettuccine isn’t available, linguine is a great alternative. But honestly, regular spaghetti works too – because let’s face it, Toowoomba sauce makes any pasta taste amazing!
What’s in Toowoomba Cream Sauce?
How to make Toowoomba pasta cream sauce? Here are the ingredients for Toowoomba cream sauce.
- Cream for richness
- Soy sauce for extra umami
- Green onions for a fragrant kick
- Korean red pepper flakes (gochugaru) for a hint of spice
- Chicken Stock for umami
Tips for Adjusting the Spice Level
- Reduce the amount of gochugaru for a milder taste.
- Replace gochugaru with paprika powder to keep the color and flavor without the heat.
- Add Grana Padano or shredded mozzarella to cut the heat.
Toowoomba Pasta Add-Ins
- Bacon – Adds a smoky, salty kick.
- Shrimp – A classic addition for a rich, seafood flavor.
- Mushrooms – White button mushrooms are the most common, but shiitake works too.
- Onion – You can use just onion, but for a true Korean touch, add sliced or minced garlic.
- Green onions – Enhances the aroma and gives a fresh finish.
Substitutions & Alternatives
- Korean red pepper flakes (gochugaru): Substitute paprika powder if you prefer a non-spicy version. It retains the color and adds a subtle peppery flavor.
- Chicken stock: The original recipe calls for chicken stock, but oyster sauce or MSG can also boost umami. If you don’t have any, you can skip it. I used Korean beef Dashida instead.
- Fettuccine: No fettuccine? Linguine or spaghetti will work, but thicker pasta will hold the creamy sauce better.
- Heavy cream: Use coconut cream for a vegan-friendly version.
- Shrimp or bacon: Can be replaced with chicken for a different but equally delicious option.
Best Side Dishes for Toowoomba Pasta
- Kimchi: If you love Korean food, you know that kimchi goes well with creamy dishes. Its tangy, spicy kick balances the richness of the pasta.
- Pickles: Classic cucumber pickles add a sweet and sour contrast that refreshes the palate.
- Garlic Bread or Baguette: Perfect for soaking up that creamy Toowoomba sauce. A crispy, buttery bite makes every meal better!
Get Ingredients
- Soy Sauce: https://amzn.to/4gYk1BJ (US), https://amzn.to/4gW8zGv (DE)
- Gochugaru (Korean Red Pepper Powder): https://amzn.to/4hD0Duw (US), https://amzn.to/40F34pK (DE)
- Korean Beef Dasida: https://amzn.to/4iyh9gb (US), https://amzn.to/41PSmNz (NL), https://amzn.to/3RaARTg (DE)
Toowoomba Pasta (Cream Korean Pasta)
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?
Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.