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As soon as you sit down, barley rice with hijiki seaweed arrives, and the meal opens with mixing in the house-made black-pork seasoning paste. The paste is also sold to take home. Bomal kalguksu, top-shell noodle soup, uses noodles made with hijiki, which gives it an aroma unlike ordinary kalguksu, and the abalone porridge is generous with abalone. The seasoning is gentle throughout, making it an easy breakfast in Hallim.