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Super simple cucumber and seaweed bibimbap
Cut 1 cucumber into small, bite-sized pieces. (You can remove the seeds for less moisture, or leave them if you prefer.)
Finely chop 1 to 3 cloves of garlic. If you like a crunchier texture, chop a bit coarser.
Dice the chicken breast into small pieces.
Place sprouted brown rice with konjac into a bowl. (You can use mixed grain rice or white rice if you find konjac hard to digest.)
Top the rice with the chopped cucumber, tear 2 sheets of plain seaweed and place them on top, and then add the diced chicken breast.
Mix the seasoning ingredients together to make the sauce. Adding natto makes it even tastier!
Pour the sauce over the bowl to finish!
