Toowoomba pasta (투움바파스타)

Pasta made Korean style with a bit of spicy flavor is served with sliced garlic, king oyster mushroom, and refreshing baby shanghai choy.

10 Min


Toowoomba Pasta gained popularity in Korea as a captivating fusion dish. The unique blend of Australian flavors, including succulent pork belly and baby Shanghai choy, combined with a creamy sauce, appealed to Korean food enthusiasts seeking international culinary experiences. It has become a beloved cross-cultural delight on menus throughout Korea.

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16 gram


72 gram


80 gram

Pork belly

40 gram

King oyster mushroom

50 gram

Baby shanghai choy


  • • Pot
  • • Colander
  • • Olive oil



Add 800mL of water to a pot.
Add 1 Tablespoon of olive oil and 1/2 Tablespoon of salt.
Bring to boil.

Add linguini.
Boil for 8 minutes on high heat.

Start step two while boiling the noodle.


Heat 2 Tablespoon of olive oil on a pan.

Add sliced garlic and stir on low heat for 1 minute.

Add pork belly for toowoomba pasta and stir 2~4 minutes on low heat.


Add shrimp for toowoomba pasta and stir 2~4 minutes on low heat.


Add sauce and bring to boil on medium heat.
Carefully move the linguini from the pot to the pan.

Add vegetables.
Optional: add hot sauce for spicier flavor.

Stir on low heat for 9~12 minutes.

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