Didimini Cucumber Seaweed Bibimbap (without perilla oil)

Cut 1 cucumber into bite-sized pieces. (Remove the seeds a little. If you like the seeds, you can leave them.)

Chop 1-3 garlic cloves. If you prefer a chunkier texture, chop them coarsely.

Slice chicken breast into small pieces.

Put sprouted brown rice and konjac rice into a bowl. (If konjac is difficult to digest, you can use mixed grain rice or white rice instead.)

Place the cut cucumber on top of the rice, then tear and add 2 sheets of unseasoned seaweed. Add the chicken breast on top.

Mix the seasoning ingredients to make the sauce. Adding natto makes it even tastier!

Pour the sauce into the bowl and it's done!