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Super simple cucumber and seaweed bibimbap
Cut 1 cucumber into small, bite-sized pieces. (Scoop out the seeds if desired, or leave them in if you prefer.)
Mince 1–3 cloves of garlic. If you enjoy a bit of texture, chop the garlic coarsely.
Dice the chicken breast into small pieces.
Place sprouted brown rice with konjac in a bowl. (If konjac is hard to digest, you can use multigrain rice or white rice instead.)
Top the rice with the sliced cucumber, then tear 2 sheets of unseasoned seaweed and add them on top. Place the chicken breast over everything.
Mix the seasoning ingredients to make the sauce. For extra flavor, add natto if you like!
Pour the sauce over the bowl and it's ready!
