Didi Cucumber Seaweed Bibimbap

Cut 1 cucumber into small bite-sized pieces. (Remove some of the seeds if you prefer. If you like cucumber seeds, feel free to leave them in.)

Finely chop 1 to 3 cloves of garlic. If you like a crunchy texture, roughly chop them.

Dice the chicken breast into small pieces.

Place sprouted brown rice with konjac in a bowl. (If you have trouble digesting konjac, you can use multigrain or white rice instead.)

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

Mix the seasoning ingredients to make the sauce. Adding natto will make it taste even better!

Pour the sauce over the bowl to finish!