Didimini Cucumber Seaweed Bibimbap

Cut 1 cucumber into small bite-sized pieces. (Remove the seeds if you prefer. If you like cucumber seeds, you can leave them in.)

Mince 1–3 cloves of garlic. If you enjoy a chunkier texture, chop the garlic coarsely.

Chop the chicken breast into small pieces.

Serve sprouted brown rice and konjac rice in a bowl. (If konjac is hard to digest, you can substitute with multigrain or white rice.)

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

Mix the seasoning ingredients to make the sauce. For extra flavor, add some natto if you like!

Pour the sauce over the bowl, and it's done!