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Super simple cucumber and seaweed bibimbap
Cut 1 cucumber into small, bite-sized pieces. (Optionally remove the seeds if you wish; if you like them, you can keep them.)
Mince 1 to 3 garlic cloves. If you prefer a chunkier texture, chop them a bit coarser.
Dice the chicken breast into small pieces.
Place sprouted brown rice konjac bowl into your dish. (If you have trouble digesting konjac, feel free to use mixed grains or white rice instead.)
Top the rice with the chopped cucumber, then tear 2 sheets of plain seaweed and add them. Place the chicken breast on top.
Mix the seasoning ingredients to make the sauce. If you add natto, it tastes even better!
Pour the sauce over the bowl and finish!
