Cucumber and Seaweed Bibimbap

Cut 1 cucumber into bite-sized pieces. (Optionally, remove the seeds. If you prefer with seeds, you can leave them in.)

Mince 1-3 garlic cloves. For more texture, chop them a bit coarser.

Dice the chicken breast into small pieces.

Scoop some sprouted brown rice-konjac mixed rice into a bowl. (If konjac is hard to digest, you can use multigrain rice or white rice instead.)

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

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

Pour the sauce over the bowl, and you're done!