I’ve been enjoying Mul kimchi and it’s almost gone. (Have to make another batch soon.) I also enjoyed it in the cold noodle too! This is not an authentic way but, I boiled one chicken breast and kept the boiling liquid as a broth and let the soup cooled down in the fridge then I mix the soup with 1 part soup : 1 part mul kimchi liquid. I tasted the soup and added salt and some soy sauce. I tried to make the soup just a tad stronger because when you add the noodles it will water down the soup. I topped this dish with (ofcourse) mul kimchi, sliced chicken breast, cucumber, tomato and pear! I was super refreshing in the hot and humid asian summer.

水キムチその後。水キムチを作ったならば、その汁で冷麺を作りたい。。。で、スーパーで良く見かけるアレを買って、適当に再現。鶏ガラと（胸鶏を茹でたのきの茹で汁）水キムチを１：１で割って、味を見て、好みで水キムチの汁を足す。後は、塩気を効かせる為に塩、隠し味に醤油を加え、ちょっと塩っぱめに仕上げる。（麺を合わせる時に水っぽくなるので）トッピングは見ての通り、水キムチ、胡瓜、トマト、鶏肉と梨。アクセントにコチュジャンも乗っけてみた。意外といけた。（びっくり）本場にはほど遠いとは思うが自宅で気軽に出来る所がマル。花丸じゃ。

By the way this is the noodle I used for the cold noodle. I just used the noodle and threw the sauce away.

ちなみに使った麺はこちら。特別な物では無く、何処にでも売っているヤツ。そこがまた手軽で良い。