This gimbap is made with rice steamed with ground limpet, an aquatic snail that imbues the rice with a weighty savory flavor good enough to be eaten on its own, and plenty of hijiki as filling. It is a dish that developed in the port cities of Gyeongsangnam-do such as Sacheon and Geoje where seafood can be found in abundance. The filling tends to be simple, featuring hijiki, eggs, pickled radish, and spinach. Hijiki gives the dish a springy texture that gives way to the fragrance of the sea. Dip the gimbap into a sesame oil-based sauce for more flavor.

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