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Super simple cucumber and seaweed bibimbap
Cut one cucumber into small bite-sized pieces. (Lightly remove the seeds if you prefer. You can leave them if you like.)
Mince 1-3 garlic cloves. If you like a crunchier texture, chop them a bit coarser.
Dice the chicken breast into small pieces.
Place sprouted brown rice konjac rice in a bowl. (If konjac is hard on your digestion, you can use multigrain rice or white rice.)
Top the rice with the cut cucumber. Tear 2 sheets of unseasoned seaweed and add on top, then add the chicken breast pieces.
Mix the seasoning ingredients to create the sauce. Adding natto makes it even tastier!
Pour the sauce over the bowl and you're done!
