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Super simple cucumber and seaweed bibimbap
Cut 1 cucumber into bite-sized pieces. (Remove the seeds if you prefer. If you like cucumber seeds, you can leave them in.)
Finely chop 1-3 cloves of garlic. If you prefer a crunchier texture, chop them more roughly.
Slice the chicken breast into small pieces.
Place sprouted brown rice in a bowl. (If konjac is hard to digest, you can use multigrain or white rice instead.)
Top the rice with chopped cucumber, then tear 2 sheets of unseasoned seaweed and place them on top. Add the chicken breast.
Mix the seasoning ingredients to make the sauce. Adding natto makes it even tastier!
Pour the sauce over the bowl, and that's it!
