Refreshing Cucumber Kimchi Bibimbap Recipe (feat. Ddmini Diet Meal)
Ddmini Cucumber Kimchi Bibimbap Recipe | The Perfect Diet Meal to Lose 3KG in a Week!
I’ve been wanting to make Ddmini’s famous Cucumber Kimchi Bibimbap since summer arrived! As a big cucumber lover, it kept popping up on my algorithm. However, I was hesitant because I’d never tried natto before. Ddmini mentioned it’s okay to omit natto, but I really wanted to try the original recipe. So, I bought some delicious natto and finally attempted it! I’ll share the secrets to enjoying this dish, even if you’re new to natto.
Bibimbap Ingredients- 1 Cucumber
- 2 cloves minced garlic (approx. 1 tsp)
- 150g Rice (brown rice or konjac rice recommended)
- 100g Chicken breast (boiled or grilled)
Sauce and Topping Ingredients- 1.5 tsp Soy sauce (for seasoned dishes)
- 1.5 tsp Allulose (or other sweetener)
- 1 tsp Apple cider vinegar
- 2 tsp Perilla oil
- Sesame seeds, to taste (for nutty flavor)
- 2 sheets Seaweed (if using seasoned seaweed, lightly brush off excess salt)
- 1 pack Natto (1 serving)
- 1.5 tsp Soy sauce (for seasoned dishes)
- 1.5 tsp Allulose (or other sweetener)
- 1 tsp Apple cider vinegar
- 2 tsp Perilla oil
- Sesame seeds, to taste (for nutty flavor)
- 2 sheets Seaweed (if using seasoned seaweed, lightly brush off excess salt)
- 1 pack Natto (1 serving)
Cooking Instructions
Step 1
First, prepare the rice. While brown rice or konjac rice is ideal for diet recipes, using regular white rice can be better if you prefer a softer texture. Especially with chicken breast, which is low in moisture, dry rice can make the meal feel too mushy. Consider using slightly moist rice for a better eating experience. Add your beautifully grilled chicken breast.
Step 2
Wash the cucumber thoroughly, then cut it into quarters and slice into bite-sized pieces. Prepare 2 cloves of minced garlic and 2 sheets of seaweed. The original recipe calls for plain seaweed, but it’s perfectly fine to use seasoned seaweed that you likely have at home. If using seasoned seaweed, just lightly brush off any excess salt to avoid making the dish too salty.
Step 3
Now, let’s make the delicious bibimbap sauce! In a small bowl, combine 1.5 tsp of soy sauce, 1.5 tsp of allulose, 1 tsp of apple cider vinegar, and 2 tsp of perilla oil. Whisk them together until well combined. (Tip: The tsuyu and apple cider vinegar I used here are products I repurchase often because they add such great flavor!)
Step 4
Finally, it’s time to try natto! To experience authentic Japanese-style natto, I chose ‘Shiroya Frozen Natto’. Natto relies on fresh, natural enzymes, so using a styrofoam case like this helps maintain its freshness. It’s also thoughtful that they include a sauce packet for those who eat natto on its own. For frozen natto, remember to thaw it at room temperature before consuming. Microwaving it can destroy the beneficial enzymes and alter its unique flavor and nutritional benefits, so be careful!
Step 5
Prepare one packet of thawed natto. Before adding it to your bibimbap, stir it vigorously with chopsticks until it becomes sticky and frothy. This enhances its texture and flavor. Place the chilled natto packet on top of the rice.
Step 6
Once you’ve assembled all the ingredients and mix everything together, you’ll understand why Ddmini’s recipes are so loved! It’s a perfectly balanced meal that combines diet-friendliness, nutrition, and delicious taste. Even though it was my first time trying natto, it wasn’t off-putting at all and suited my palate perfectly. It has a smooth, nutty, and slightly chewy texture with a clean finish. There was no strong fermented aroma like miso. I’m curious if Shiroya natto is particularly good, or if this is just how natto tastes! Fresh, tasty natto and refreshing cucumber come together to create the ultimate summer delicacy.
