Fig Carpaccio

cook time:

25 min

total time:

25 min

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A couple of months ago, I had the opportunity to host Hwoo Lee for a fun day, thinking of recipes, tasting some of my pantry staples ingredients, and petting my dog Olivia (Hwoo is obsessed with her!). I let him try the yogurt stone. He was extremely excited by this insane ingredient. “Unlike normal yogurt, it has an aged umami funk, similar to aged cheese”, he said. As we strolled to H-Mart, I mentioned a fig carpaccio I had a while back. Although we couldn’t find any pictures or recipes on it, we put our two brains together and came up with a dish that hit all the notes: salty, sweet, bitter, acidic, herbaceous, and savory. Recipe development is about balance. You can easily create your own version of fig carpaccio, just make sure you balance the flavors. The figs bring sweetness, yogurt stone gives a saltiness and unforgettable umaminess, olive oil for the fattiness, black pepper for spice/texture, red currants for bitterness, passion fruit for tartness/texture, orange zest and sumac for acidity, and Thai basil for floral/herbaceous experience.

Lets Start Cooking!

step 1

Slice the figs into 1/2 cm thickness and place them on a flat plate, overlapping each other.

step 2

Cover the plate with a plastic wrap, and pound them gently until the plate is completely covered with figs.

step 3

Slice Thai basil as thinly as possible.

step 4

Crush the black pepper very coarsely.

step 5

Garnish with the rest of the ingredients: grate the yogurt stone, the orange zest, squeeze passion fruit, decorate with red currants, add the Thai basil, black pepper, salt and sumac. Drizzle some extra virgin olive oil on top.