Pratique du Shadowing: British Footballers try real Korean BBQ for the first time!! - Apprendre l'anglais à l'oral avec la vidéo
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449 phrases
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1
Guys, we're back.
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Woo -hoo!
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Well, today, we are trying Korean pork belly barbecue.
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Samgyeopsai.
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Samjang toast on that chili.
6
I never expected mozzarella to come out at this table.
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I was not expecting it at all.
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First time trying Korean food?
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First time.
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I can honestly say I don't think I've tried it.
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I mean, I've had garlic.
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Okay.
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Anna.
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She said I've had garlic.
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I have not.
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Today, we are going to feed you maybe Korea's most popular meal.
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Samgyeopsai.
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The sizzle.
19
That's always a good sign.
20
That's always a good sign.
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As you can see, there are three layers of fat.
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That's why it's called samgyopsoe.
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I can't believe how good that looks.
24
It's music to my ears.
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Some people go home and listen to music and listen to this.
26
What normally is going on in the barbecue?
27
Burgers, sausages.
28
English bangers and burgers.
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Burgers, sausage, maybe a bit of steak.
30
Have you had a good scratch card that week?
31
No pork belly?
32
No. I've never put a pork belly on it.
33
All right, so while we're waiting for that to cook, do you want to try one of the chillies here?
34
Beg your pardon.
35
I want a big bite from you though, yeah?
36
Yeah, don't be a wimp.
37
Wow, that is a lot, a lot.
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Oh my gosh, look at this.
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Basically, samjang toast on that chilli.
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It's a little bit sweet, a little bit umami, salty.
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Yeah.
42
Yeah.
43
Yeah?
44
Yeah, that's nice.
45
I like that one.
46
You like the samjang?
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I'm about to take some home, that's nice.
48
Oh my god.
49
It should taste good.
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I'm going to keep this.
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It's got a bit of a kick to it.
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What's in that way?
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No, that's a chilli, isn't it?
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Yeah, yeah.
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Oh no!
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I never thought I'd eat it like this, Will, never.
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He's got these aftertastes as well.
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No, it's like hitting taste buds.
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I don't think they've been hit before, you know?
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You've even knew existed.
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I haven't tasted this long before here.
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I love that.
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Quick question, is the fat going to be chewy?
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You're going to have to find out.
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Oh, no, I don't like it.
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I can't spit food out on camera.
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Korean pork belly, give that a taste by itself.
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Got a little bit of a sear on it.
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Juicy on the inside.
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Yeah.
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Please, can you come to every game?
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Yeah, I need it.
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Like, every training session.
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That was well cooked.
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You've done this before, haven't you?
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Thank you very much.
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Thank you very much.
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Even if the fat's good, it's like there's a little crunch to it.
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Yeah, exactly.
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That's crunchy.
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I was not expecting that.
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Once you eat it, you don't even realise there's fat on it.
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You were worried about the fat being chewy.
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Yeah.
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There's a lot of fat on it.
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And I swallowed it whole.
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Chew it.
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Chew it.
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What's wrong with you?
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Alright, next up.
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Samjang and Samyops are together.
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Oh, hi.
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I knew it, guys.
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Into the sauce.
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Yeah, I like this.
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You could drop the recipe to me after this.
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Okay.
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So many different flavours coming together.
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That almost brings out the porkiness of the pork.
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It's the sauce.
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Oh, my God.
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The sauce is good.
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Come on, this makes a lot of sense.
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What do you mean?
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It makes a lot of sense.
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Brings, like, that sort of barbecue -y flavour in a little bit more.
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I like how it's really sweet as well.
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I could have that smothered in that and that's what I could just...
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Just all day.
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Just keep going.
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That was like a solid eight out of ten anyway.
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With that, mad.
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I was looking forward to this all day.
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You're glad.
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I'm glad this has happened.
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Next up, we're going to throw a little bit of this kimchi on the barbecue.
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Oh, kimchi's going on the barbecue?
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Yeah, we've got a little bit of this pork fat here.
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So we're going to cook some of this kimchi in the pork fat.
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Would that be okay to eat like that?
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Yeah, do you want to try some kimchi by yourself?
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I'll try a little bit.
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There you go, a little bit nice and tangy.
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I don't know, man.
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Give it a taste, give it a taste.
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I'll do the whole thing.
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It's not bad, it's not bad, yeah.
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Yeah?
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I'm not a big veg fan.
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Okay.
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That's actually all right.
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I'm actually enjoying it, that's actually all right.
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Reminds me of cabbage.
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Yes, it's fermented cabbage.
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As soon as you said that, that's, yeah.
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Never had fermented cabbage.
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Never.
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Never even heard of it.
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I didn't even know you could do that.
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You didn't even know you could ferment cabbage?
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Yeah, it got like a little spice kick to it, yeah.
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You know what, I thought it was going to be like quite strong, and then it's actually quite subtle.
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It's a little bit tangy, not too spicy.
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Next step, a little bit of this cooked kimchi on the top of that meat.
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You have to have pork belly together.
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The crunchy texture, that's like what's taken me by surprise.
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The flavour is strong.
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I don't know if this is controversial, I think I prefer it uncooked.
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Oh, you prefer the cooked cooked?
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I think uncooked, yeah.
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Yeah, uncooked.
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I think I prefer the kimchi cooked.
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I don't know, it just gives it a little bit of a different swan.
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It takes a little bit of the sharpness out and gives it a little bit more...
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That's what I was thinking.
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You took the words out of your mouth.
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It's about the sharpness.
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How many football grounds have you been to where they would make something like this?
159
Hopefully that makes you want to stay at hashtag for a little bit longer.
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This helps with the contract negotiations as well.
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However, my favourite way of having cooked kimchi is in kimchi pokumbak.
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And that is a perfect pairing for pork barbecue, kimchi fried rice.
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Probably not the most common sight in the UK, rice on a barbecue.
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No, it's not.
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Fork through the grill.
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Yeah, fork through the grill in an English rugby.
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And in Korea, you know, they're not messing around.
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Cheese or cheese.
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Any way they can elevate it.
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Mozzarella.
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Oh, we're about to get serious now.
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It's getting serious.
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Mozzarella, what?
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I never expected mozzarella to come out at this table.
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I was not expecting it at all.
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I'm feeling like ratatouille right now.
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All the combinations coming through.
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Okay, well, while we wait for that cheese to properly melt, this is a paid partnership with BetterHelp.
179
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180
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181
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182
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183
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184
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185
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186
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187
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188
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189
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190
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191
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192
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193
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194
All right, let's get back to barbecue with these footballers.
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I've got another little combo for you.
196
Some yong enamel in here.
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Yeah, I was looking at this one.
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Yeah, this one looks like it should be moving.
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OK.
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That's not my first one.
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It looks like a seaweed slash a jellyfish.
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OK.
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This is actually a pickled wild garlic leaf.
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You might have lost me there.
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Yeah, yeah, yeah.
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A pickled wild garlic leaf.
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You might have lost me.
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And this is quite tangy.
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As I said, it's pickled.
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And that is going to bring out a completely different flavour of the pork.
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Yeah.
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He's just giggling.
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He's giggling.
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You feel like a different meat.
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I love the rest of it.
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Yeah.
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But that is, for me, top tier.
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That's my favorite combination so far, you know?
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Yeah, because that's so strong, but with the pork belly...
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Yo!
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It offsets it.
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Combination, yeah.
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I didn't even know garlic had leaves, but I'm here for it.
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I thought it was like spinach to start with when I first see it here.
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It's got flavour, isn't it?
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That don't look like that should have that much flavour.
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That actually might be on par.
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Oh, wow.
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As good as the samja.
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That might be him.
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I think this might have taken the top spot.
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Bro, you know they had a pork belly three times and it's tasted differently.
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Yeah, that's what I'm saying.
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This might be my favourite cuisine, you know.
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Really?
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Korean barbecue.
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It might be, you know.
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The next thing you're going to try is called a sap.
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Essentially a wrap for your barbecue.
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This is where we go.
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You've lost this.
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This is where we go.
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You're not sure about this.
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It's healthy, isn't it?
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You've lost it.
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So I would grab one of each type of leaf.
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This looks like something that's in my garden or something.
248
Is that a stinging nettle?
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That looks like a stinging nettle.
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You're safe.
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You have to check.
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Are you sure I'm a stinging nettle?
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That was a risky way to test it, with your tongue.
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That was trust there, that was trust.
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What's this here?
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It is a lightly pickled radish.
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Radish.
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I don't think I've ever had that.
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I've never eaten a radish.
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And then you can basically load this up however you want.
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However, you should keep in mind, in the end, this has got to go all in one.
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Oh, that's not a problem.
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There's no biting in half.
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Fine.
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Yeah, so you can get those the biggest and still get it in.
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OK, I like it.
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That is pretty well made, look at that.
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Listen, we've got a competition and they don't like losing.
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You're not going to fit all that in one.
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Yeah, I will, you ready?
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OK.
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Cheers.
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It's not going to be easy.
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Oh, wow.
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Wow.
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I am impressed.
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I'm genuine.
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I'm genuine.
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Oh my gosh. That was commitment.
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She's all kept it in her mouth.
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None of it's come out.
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It blew me away.
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All in one.
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Let's try, try and Sam.
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You get all the different flavours coming together.
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Crunchiness of the radish, different textures.
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And you've got this symphony of all the different flavours coming together. That combination?
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Yeah.
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Yeah.
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That was crazy.
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That was like five courses.
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Yeah, with one mouthful.
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In every fight, yeah.
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I was getting some of this, then I got hit in the face by the kimchi.
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Almost like a bit minty from the gen -nip.
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Mmm.
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Right?
298
How did that taste?
299
Yeah, stunning.
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Do you know what there was...
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When I started stuffing it in, I thought it could be quite dry.
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It wasn't at all.
303
Like, it almost sort of melted.
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I mean, nearly choked on it, but...
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I'm surprised I like this, because I don't like veg.
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I feel like any veg.
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Trying something new.
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Just, not a big veg fam.
309
Can't wait to try the rice.
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Let's try the rice.
311
It's ready.
312
This is going to be my favourite bit, I can tell.
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And you should have like a nice crispy bottom now.
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Ooh.
315
Nice melted cheese.
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I'm giving pizza vibes.
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Pizza vibes, yeah, slightly, right?
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How do you think?
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Yeah.
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No, stop.
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Cut the cameras, we're taking this now.
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We're going, we're going.
323
That is unbelievable.
324
Like that?
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Yeah, I like the crisp to it.
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Very nice.
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Crunchy bottom, so good, eh?
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I like the bottom there, you know?
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Yeah?
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You hear the bottom there?
331
I like the top there, I like the seaweed.
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I like the seaweed on the top.
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I'm a happy man today, I can tell.
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I'm a happy man.
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I've never seen him this happy.
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I've never seen him this happy.
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Do you think we can put pork on top of the rice?
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Yeah, absolutely.
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You might want to get another one on.
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Last mouthful, you have to try that bit of the meat.
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It has to all go in one, bro.
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Mate, look at that.
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Wow.
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Cool, that looks...
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Very good.
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Do you want to swap?
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No. You don't swap round there.
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Yeah.
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Yeah, with the pork and the rice. So good.
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I need to go Korea.
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If this is what the food's like, I've got to go over there and try it all.
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Absolutely.
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These two were my favourite individually, so I'm going to try it as a three.
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Banging.
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Banging.
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Do that combo, please.
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What is it?
358
What is it?
359
One, two, three.
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Nothing more.
361
Yeah, yeah, yeah.
362
Right here.
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Come on, let's go.
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I love how enthusiastic you guys are about this.
365
Mmm.
366
That's the best, isn't it?
367
That is the garlic in, the pork, with a little bit of flavor there, yeah.
368
This is your first time trying Korean food, and you're going all in with the different combinations.
369
You've got it, haven't you?
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If you don't do it now, when are you going to do it?
371
Excellent.
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This is how cultured I am right now.
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Okay, one chopstick in hand.
374
Are you putting the rice in as well?
375
I'm not done yet.
376
Oh, okay, he's not done.
377
No way.
378
Can I have the scissors, please?
379
You're a mad lad.
380
You're a mad lad.
381
Very nice.
382
Look at this.
383
What are you going to do?
384
You can't pull that on there.
385
Just going to drizzle it.
386
Just a little drizzle.
387
Just a little drizzle.
388
That's a big samp.
389
I'm apologizing in advance for the faces I'm about to make on camera.
390
Look at that.
391
You're making me hungry.
392
Wow.
393
Wow.
394
That was clean.
395
Very clean.
396
I've got something to help you wash it down, because you can't have a Korean barbecue without some sodju.
397
Ah, you've never loved this one, didn't you?
398
I'm having an experience, man.
399
This is a day.
400
It looks like it's going to burn my throat already, just by looking at it.
401
And you can say, which is cheers.
402
Down the gullet.
403
Just wash, wash all that grease down.
404
Ooh!
405
A bit of fresh.
406
Ooh!
407
That is smooth.
408
I wasn't expecting that.
409
I like that.
410
I've been cleaned up.
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I'm ready for more.
412
Yeah, man, I like that.
413
Get me back in there.
414
I hate it.
415
I hate it.
416
I hate it.
417
I hate it.
418
I hate it.
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I don't want to do it. For sure.
420
Cleanse the planet.
421
It's like a vodka shop, but nicer. But nicer.
422
Without the real punch.
423
Like, normally I'm going...
424
Yeah, yeah, yeah.
425
I was expecting to do that.
426
We're washing it down.
427
It's like proper nice palate cleans.
428
Yeah.
429
Guys, that has been Korean Samgyeopsa.
430
In the UK, in barbecue, we're so happy with just a little bit of ketchup, a little mustard.
431
And a dirty pork sausage.
432
Do you know what I mean?
433
Why has innovation stopped there?
434
Exactly.
435
Raise the bar.
436
Been a good time?
437
Yeah, I'd come again.
438
You never disappoint, do you?
439
No. The way we end our videos, though, is we say...
440
I'll be honest, I can just about speak English.
441
You say...
442
What was that?
443
Hello.
444
Honourun Yogi Gachi.
445
Honourun Yogi Gachi.
446
Honourun Yogi Gachi.
447
Honourun Yogi Gachi.
448
Honourun Yogi Gachi.
449
Yay!
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Vocabulaire et conseils d’expression pour cette leçon
Cette vidéo contient 449 phrases et 2728 mots à répéter en shadowing. La partie parlée dure 12:51. Le locuteur parle vite, environ 212 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 79 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
15 mots de la vidéo à retenir, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| belly nom | /ˈbɛli/ | ventre |
| garlic nom | /ˈɡɑɹlɪk/ | ail |
| cabbage nom | /ˈkæbɪd͡ʒ/ | chou |
| leaf nom | /lif/ | feuille |
| burger nom | /ˈbɝ.ɡɚ/ | burger |
| therapist nom | /ˈθɛɹəpɪst/ | thérapeute |
| melt verbe | /mɛlt/ | fondre, se dissoudre |
| sausage nom | /ˈsɔsɪd͡ʒ/ | saucisse |
| sting verbe | /ˈstɪŋ/ | piquer |
| chili nom | /ˈt͡ʃɪli/ | piment |
| pizza nom | /ˈpi.tsə/ | pizza |
| genuine adjectif | /ˈd͡ʒɛn.juˌɪn/ | authentique |
| bang nom | /ˈbæŋ/ | coup, détonation |
| bite verbe | /baɪt/ | mordre |
| cheers | /t͡ʃɪəz/ | à votre santé, santé |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| come together verbe | /ˈkʌm tʊˈɡɛðɚ/ | affluer, s’assembler |
| get off verbe | descendre, faire descendre | |
| clean up verbe | nettoyer | |
| come out verbe | /ˌkʌm ˈaʊt/ | sortir |
| find out verbe | découvrir, savoir | |
| look forward to verbe | avoir hâte de, attendre avec impatience | |
| mess around verbe | faire l’idiot |
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | I've tried · I've had · Have you had |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | they've been hit · is called · I've been cleaned |
Prononciation à surveiller
Le locuteur utilise 109 contractions et formes réduites, comme I'm, don't, I've. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: therapist /ˈθɛɹəpɪst/, smooth /smuːð/, throat /ˈθɹoʊt/, enthusiastic /ɪnˌθjuːzɪˈæstɪk/, mouthful /ˈmaʊθfʊl/
- Les sons « sh » et « zh »: gosh /ɡɑːʃ/, combinations /kɑmbɪˈneɪʃənz/, partnership /ˈpɑɹtnɚʃɪp/, wash /wɑʃ/, essentially /ɪˈsɛnʃəli/
- Mots longs — placez bien l’accent: combinations /kɑmbɪˈneɪʃənz/, essentially /ɪˈsɛnʃəli/, innovation /ˌɪn.əˈveɪ.ʃən/, controversial /ˌkɑn.tɹəˈvɝ.ʃəl/, differently /ˈdɪf.ə.ɹənt.li/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme belly, garlic, cabbage.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.