Cucumber Seaweed Bibimbap

Cut 1 cucumber into bite-sized pieces. (Scoop out the seeds a bit if you prefer. You can leave them if you like cucumber seeds.)

Mince 1 to 3 cloves of garlic. If you like a chunkier texture, roughly chop the garlic.

Dice the chicken breast into small pieces.

Put the sprouted brown rice with konjac in a bowl. (If konjac is hard to digest for you, you can use multigrain rice or white rice instead.)

Place the chopped cucumber on top of the rice, then tear up 2 sheets of unseasoned seaweed and add them. Add the diced chicken breast on top.

Mix the seasonings to make the sauce. Add natto for extra flavor, if you'd like!

Pour the sauce into the bowl, and it's ready to enjoy!