Didimini Cucumber Seaweed Bibimbap

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

Mince 1–3 garlic cloves. If you enjoy chunks of garlic, chop them a bit coarser.

Cut chicken breast into small pieces.

Place sprouted brown rice with konjac in a bowl. (If konjac is hard to digest, you can use mixed grain rice or white rice instead.)

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

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

Pour the sauce into the bowl to finish. Enjoy!