Cucumber Seaweed Bibimbap
Super simple cucumber and seaweed bibimbap
Ingredients
Main ingredients
- Seasoned Seaweed Flakes 10 g
- Fresh Cucumber 0.5 servings
- Grilled Chicken Breast 150 g
- Brown Rice 200 g
- Fresh Garlic 3 cloves
Seasonings/Sauce
- Sesame Seeds 3 g
- Perilla Oil 20 g
- Apple Vinegar 15 g
- Soy Sauce 22 g
- Allulose 10 g
Nutrition summary
Carbohydrates
89.59 g
41%
Protein
65.35 g
30%
Fat
28.46 g
29%
Cooking steps
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1
Cut 1 cucumber into small bite-size pieces. (Scoop out the seeds lightly if you prefer. If you like the seeds, you can leave them in.)
-
2
Finely chop 1~3 cloves of garlic. If you prefer a crunch, roughly chop them.
-
3
Dice the chicken breast into small pieces.
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4
Place sprouted brown rice and konjac rice in a bowl. (If konjac is hard to digest, you can use mixed grain rice or white rice instead.)
-
5
Top the rice with sliced cucumber, then tear 2 sheets of unseasoned seaweed and lay them on top. Add the diced chicken breast over that.
-
6
Mix the seasoning ingredients to make the sauce. It tastes even better with natto if you'd like to add some!
-
7
Pour the sauce into the bowl and it's done!
