Pratique du Shadowing: S.COUPS(에스쿱스) 쿡스쿱스 | 우리들의 바이브, HYPE VIBES 편 (with.민규) - Apprendre l'anglais à l'oral avec la vidéo
Création de la leçon...
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MINGYU is the guest today but he told me to go grocery shopping alone so I'm here alone The guest is supposed to shop for things with me but I'm just grateful that he's joining me Today, I'm making bean sprout bulgogi!
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Bean sprouts!
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How many grams is this? 200g? Two packets of bean sprouts!
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I wrote it all down Let's buy the meat first! Meat!
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Meat first Oh? If I buy pollack roe he'd enjoy that, right?
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They... they come in two?
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I need to buy thinly-sliced samgyeopsal I don't see any Why are you so pretty?
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Oh, thank you!
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You look prettier than a girl Oh, it's here Would you like one or two? I'll just take one!
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Thank you! Thank you Wow, that sundae looks good I need to buy something for MINGYU to make!
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I've been here pretty often to shop for things...
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Oh, here it is!
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For oyster sauce...
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They have low-sugar oyster sauce!
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I need to buy gochujang!
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I feel like I should buy single-use naengmyeon I should buy some naengmyeon for MINGYU to cook Gochugaru! Gochugaru?
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I also need black pepper!
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Wait, they only have the big ones Here! Should I try using the spicy one?
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I've been enjoying spicy food these days My spice tolerance has gone up a little I'll take it home with me!
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Wow! Number one!
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For three years Q1's allulose!
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I actually use allulose a lot when I'm cooking Awesome! Q1 I'm taking this home with me later Nice! What haven't I bought? Onions?
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Onions I should also buy cheongyang chili peppers I'm not going to add mushrooms! They require too much effort Perilla leaves!
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Minced garlic!
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Green onions I think I'm pretty much done!
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I need to buy cooking wine Where is the cooking wine? Cooking wine Is it there? It's here!
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There are so many of them Bean sprout bulgogi is easy But it remains to be seen whether I can make it taste good Let's check out the frozen section How do you make this?
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I'm sure MINGYU will ask for naengmyeon!
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The small ones...
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I can buy them and keep eating them, right?
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Okay! I think I'm done!
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Let's go!
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Let's go Yes! The fourth episode of "Cooks.COUPS"!
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-Really - Episode four!
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Our guest, MINGYU The most requested guest for "Cooks.COUPS" has been you, MINGYU!
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Why is that?
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I was just at the grocery store and I ran into a CARAT!
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They came up to me and said, "Uh... Are you... filming with MINGYU?" -Oh... Really? - And I said, "Yes" And they said, "I can't wait" Why did everyone want to see me here?
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Because! You'd come on as a guest and get frustrated...
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and you'd be like, "Move over!" I have no plans to do that! Now! We have some good news here at "Cooks.COUPS"!
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We're partnering with Q1's allulose today I use allulose a lot when I'm cooking at home Actually, I only use allulose ALO-Coups was popular during "THUNDER" The two of us got the best reactions!
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ALO-Coups, allulose!
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Okay! Q1's allulose is made in-house by Q1 And we're self-producing idols, aren't we?
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That's right It's definitely trustworthy And when I'm buying ingredients I look closely at nutrition labels And it looks great The reason I use this often is that it's great for staying in shape!
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Is it a low-sugar product?
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Yes!
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It's low in calories This is awesome!
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You can use it for everything from yogurt to stir-fried dishes Exactly Then, what's on the menu today?
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Bean sprout bulgogi Bean sprout bulgogi?
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Yes! I'll be making bean sprout bulgogi!
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I'm very hungry right now Why did you decide on bean sprout bulgogi for today?
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Did you make it recently?
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I tried making it yesterday Were you running a simulation?
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I tried making it yesterday!
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-Okay! -Yes, I tried making it yesterday By the way, I washed my hands before we started filming!
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Okay I feel so happy that you're here, MINGYU Why is he talking like that?
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I actually wrote down the recipe yesterday In big letters Instead of putting in the green onion as whole why not slice it lengthwise to be like green onion kimchi So we can wrap the bulgogi in it Do you get what I mean?
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Help me! Okay, okay!
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While the host makes food the guest ends up having to lead the conversation Yes, that's how it goes!
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That's how it goes!
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Of the guests I've had so far you're the most talkative Oh... On the variety shows we've been on I've been seen in the kitchen often so people think I'm really good at cooking But to be honest, all of our members are good at it But you can just throw ingredients together and taste as you go I go by taste!
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That's what makes you look like a good cook...
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We can't do anything without a recipe When you wash bean sprouts you should use a strainer...
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I removed all of the water! I'm going to do it a second time! Okay I knew you'd nag me today Oh, you're measuring things out for the sauce?!
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Can you give me this?
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-Recipe -You can't take it and not give it back Recipe Can you prepare this pollack roe?
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Pollack roe? Okay! Then, can I use a green onion stalk?
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Yes! I like adding green onions to pollack roe I like that, too Oh? Please I didn't buy soy sauce but they have it here It's here!
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It's good to be 2% imperfect like this!
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It's not me if I'm perfect That's right Does anyone not like pollack roe? But for pollack roe...
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It hasn't been that long since I started liking it You made it for me once and I've liked it since then Pollack roe is really good, right?
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You and JEONGHAN really like it!
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-Yes -Right? I've never seen a group with multiple people who like it!
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At least from my friends my age Add green onions to the pollack roe like this!
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Done!
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Pour Very nice It's been number one for three years Three years?
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Yeah Would you like me to prepare the onion?
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Yes Cut it the way you were talking about!
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Okay, okay!
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Would one onion be enough for today?
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I think one is enough!
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-One? -Yes The recipe did call for half an onion Really?
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I'm generous with my portions I can never get it right How many stalks of green onion?
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Probably half of that?
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But if we want a lot of green onions we could just add a lot in, can't we?
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We'll be putting the vegetables in all at once...
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Wow, the samgyeopsal...
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I thought it was pre-cut...!
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You just need to cut it into pieces, don't you?
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Yes, that's right The oil's burning!
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-The oil got on the camera... -Oh!
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This is why Is the range hood on? It isn't, is it? Oh, okay!
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I get why CARAT wanted me to be here!
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-I totally got it just now! -Hey Now that I think about it I'm doing everything!
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No! It's because it's you that I'm leaving it in your hands!
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It's already a little burnt Don't nag at me!
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Let's focus on our own tasks It feels like I have more to do here What? Can I not use this?
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You can, but the oil... I mean, it doesn't matter -Isn't wood better? -I made doenjang jjigae with that!
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It's good!
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Yes, it is! Don't be scared, just do it!
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To be honest even this would taste good!
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It's just samgyeopsal?
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I didn't add any green onions or onions yesterday so I'm trying to figure out when I should add them in The bean sprouts...
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The bean sprouts go in near the end, don't they?
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So can the green onions and onion!
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Really? Because they're vegetables!
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What's up?
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I thought you were adding that last?
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No, no! -You're adding it now? -It has to wilt down Then, let's add these first!
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-Right? -Yes You're not adding minced garlic or anything you're just going for it as it is?
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The minced garlic is in here!
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-Really? It's supposed to be like that? -It's in there, yes -After it's all cooked down? -Yes And it has to simmer on a low heat But doesn't it need water to wilt down?
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Water will come out of here!
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- From the vegetables? -Yes, yes, yes Yes, yes, go for it!
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Nice shot, right?
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You're doing a good job filming WONWOO was so funny He was here and burned the dumplings!
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And he was using the induction stove!
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-On, using a frying pan? -Yes -Not straight on the induction stove, right? -No That's actually something he would do I get nervous when I film "Cooks.COUPS"...
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I'm also nervous watching you...
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What...? Because you're acting nervous The handles are hot Because they're handles But they're made of this - It's a little hot -It is, isn't it?
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Are you done with the naengmyeon?
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That's hot, that's hot!
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This is hot Of course it is, the handles are made of steel!
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I'm hurting!
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- I don't think we have enough sauce - I think we're fine Really?
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Add some water, too Should I?
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This is for plating!
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Did you heat up the rice? You really heated up four of them?
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Yes I'm really not going to do anything now!
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Very nice, I like how you're trusting me and waiting!
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Bean sprout bulgogi And then...
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This is my favorite, pollack roe!
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Honestly, you'd be happy with just that and rice!
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And I put the naengmyeon broth in the freezer, you know?
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The color's lighter than what I made yesterday I think it needs something more Do you like spicy food? You don't handle spice well My tolerance has gone up a lot!
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I can handle it Can I give it a taste?
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I thought you were adding more to it Try it! Try it and go for it!
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I think we just need to cook it down I prefer it to be more seasoned than this Minced garlic and soy sauce? And black pepper?
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Add more minced garlic?
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Oh? Stop I added too much, didn't I?
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-It's fine, it's fine! -Right?
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It's fine And add black pepper -I'm fine, but do you like it? -I do!
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Black pepper, black pepper CARAT are getting what they wanted!
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But it tastes good!
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-It's good, it's really good! -That's good Wow, a heaping pile of rice!
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That's how my grandma would give me rice as a kid!
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I'll have just one Let's just eat it straight from here From the pan?
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Yes It would look better plated up!
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Think of the content Give it here!
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It's because the handles are too hot Doesn't it look better in here?
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Does it? I can do it!
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Faster than anyone!
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Wow! This is the best spread I've seen so far And finish it off with black pepper?
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We're all done, right?
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Yes!
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-Thank you for this meal! -Thank you for this meal!
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Thank you You basically did everything Let's give it a taste -It smells good - It's very sweet The allulose It's perfect for when you're cooking Mmm The seasoning is perfect Having all of this here makes it feel like a proper meal A proper home-cooked meal I feel like I haven't been eating properly these days Like a home-cooked meal -We usually get food delivered -Yes MINGYU made this for me before This is actually how I got introduced to pollack roe I will scoop it with a spoon With the sesame oil -You really need to use a spoon -It's so good Isn't this what SEUNGKWAN discarded?
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The white part It's my favorite part of the green onion How did he even think to cut them all off like that?
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It still shocks me even now He's just never cooked before I'm glad we seasoned it more at the end Right?
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It's just right, isn't it?
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It's just right I haven't had a food fighter moment like this in a while -Is the naengmyeon good? -Yes It's not like Pyongyang naengmyeon, is it?
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No, it is Really?
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I think it's good If you like Pyongyang naengmyeon I do It's good Right?
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Shouldn't you lead the conversation?
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I don't really, when I'm eating here But you weren't doing it earlier, either I actually talked a lot today Will there come a day where I'm like Chef Kang Leo and I keep things tidy as I cook?
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Cooking is so difficult Really I just personally like to tidy as I go That's why I do it But it's not easy It's bean sprout bulgogi but there are no bean sprouts You need to dig around...
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There's barely any left after it all cooked down We could have added two packets That might have been too much We should have set some perilla leaves aside To use as a wrap We have some -We do? -Yes -Want some? -Yes Oh?
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But I only washed half of them Check the fridge I only washed half of them I really only washed half of them Did you wash half of them but add all of them in?
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After only washing half?
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Yes, after only washing half Your mom must have felt so proud when she fed you as a kid -My mom? -Because you eat so well But I preferred my grandma's cooking over my mom's I'd eat well when my grandma cooked and I wouldn't when my mom cooked But these days, when my parents cook I can taste my grandma's cooking -Really? -It's so cool Recently, my dad sent over kimchi that he made Last year he made kimchi and sent it to me -Your dad did? -Yes But the kimchi that my dad made tasted like the kimchi my grandma made My grandma on his side It was so cool I feel full...
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I told you that you wouldn't finish two servings of rice I thought I'd be able to Your hunger made you forget temporarily I guess I eat less now -Allulose -It's just as sweet It's just as sweet It's just as sweet as oligosaccharides But I think most people use allulose these days Because people are so conscious about their health The same goes for me It's good Be sure to use allulose, everyone It's really good I'm not just saying this because it's a product placement I really do use it in my daily life It's so good Does it have a long shelf life?
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Let's check It does, it's until 2027 CxM September 29th!
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-"HYPE VIBES" -Our first mini album will be out We're releasing "HYPE VIBES" It's being released!
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It's a mini... a mini album We're so grateful that we get to release a mini album And for the six songs we really wanted to share many different songs and our emotions in this moment We worked really hard on those six songs MINGYU and I made an album we have no regrets about Who are you talking to?
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We really want to be loved!
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There's a camera here And here And here I'm nervous And right now we're also preparing for our concert Why did you take that?
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You said that you were full We're busy preparing for our concert A concert with nine members... We're done with preparations for that You know, it actually wasn't as hard as I expected And when we were practicing yesterday we saw each other's solo stages for the first time Everyone looked so cool You know I've been going to concerts of other celebrities, friends and artists visiting Korea Just being able to dance is so important but the screens are also so important That's right The styling is very important Thinking about things like that...
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will make it better, right?
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We're talking about it now but by the time they see this -It will be after our concerts -Yes, yes Our many worries...
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and concerns are all in there In this concert How do we make the empty spaces feel a little less obvious?
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And we have our solo stages, too For members who have been wanting solo stages Sure, I'm having fun when I'm performing but from the perspective of CARAT or the general public Having nine... solo stages...
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Would that be too boring?
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I don't think it will be I can't even begin to imagine what it will be like But another thought that I had is that in the past, I thought I had to dance really hard and put lots of energy into it to make a concert fun But you and I went to Coldplay's concert And I realized that's not always the case That's right Because ballads and bands bring something of their own with their music You can wrap things up now I have to wrap things up?
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Did you eat well today?
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Yes, I did, thanks to you Who are you thinking of as your next guest?
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I have to set it in stone for members to show up I'll go with JOSHUA! JOSHUA?
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Okay I want to see SEUNGKWAN here SEUNGKWAN is a true variety pro And I like that kind of thing What really shocked me about "Cooks.COUPS" is that there's no prompter no people coming in That's what makes "Cooks.COUPS" good!
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Is it? Yes Is that what makes it good?
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It is! Anyway, that really took me aback Hey, we get a good number of views here Hey, hey We get good views, don't we?
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That's why you got a product placement deal Exactly JOSHUA would be good, or SEUNGKWAN SEUNGKWAN or JOSHUA CxM's album will be out on September 29th Please give it a lot of love And Q1's allulose Please give Q1's allulose a lot of love I'll be sure to take this home with me It's another day where we continue to work hard U Ready?
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Let's go! Let's go!
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Bye
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Vocabulaire et conseils d’expression pour cette leçon
Cette vidéo contient 192 phrases et 3014 mots à répéter en shadowing. La partie parlée dure 22:59. Le locuteur parle à un rythme régulier d’environ 131 mots par minute, confortable pour le shadowing. 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 |
|---|---|---|
| onion nom | /ˈʌn.jən/ | oignon, ognon |
| bean nom | /ˈbi(ː)n/ | haricot |
| pepper nom | /ˈpɛp.ə/ | poivrier |
| wash verbe | /wɑʃ/ | laver |
| meal nom | /ˈmiːl/ | repas |
| garlic nom | /ˈɡɑɹlɪk/ | ail |
| wrap verbe | /ɹæp/ | envelopper, emballer |
| grandma nom | /ˈɡɹænmɑː/ | mamie |
| vegetable nom | /ˈvɛd͡ʒ.tə.bəl/ | légume |
| spicy adjectif | /ˈspaɪsi/ | épicé, piquant |
| shock nom | /ʃɔk/ | choc |
| grateful adjectif | /ˈɡɹeɪtf(ə)l/ | reconnaissant |
| leaf nom | /lif/ | feuille |
| tolerance nom | /ˈtɑ.lə.ɹəns/ | tolérance |
| placement nom | /ˈpleɪ̯smənt/ | placement |
Les verbes à particule que vous entendrez
| Mot | Sens |
|---|---|
| go up verbe | monter, s'élever |
| heat up verbe | chauffer |
| check out verbe | mater, regarder |
| end up verbe | se terminer, se finir |
| figure out verbe | cerner |
| show up verbe | apparaître, se montrer se pointer |
| write down verbe | noter, écrire |
Prononciation à surveiller
Le locuteur utilise 112 contractions et formes réduites, comme I'm, don't, we're. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: trustworthy /ˈtɹʌst.wɜː.ði/, broth /bɹɔθ/, thinly /ˈθɪnli/
- Les sons « sh » et « zh »: wash /wɑʃ/, shock /ʃɔk/, induction /ɪnˈdʌkʃən/, preparation /ˌpɹɛpəˈɹeɪʃ(ə)n/, dish /dɪʃ/
- Mots longs — placez bien l’accent: ingredient /ɪnˈɡɹiːdi.ənt/, preparation /ˌpɹɛpəˈɹeɪʃ(ə)n/, celebrity /səˈlɛb.ɹɪ.ɾi/, temporarily /ˌtɛmpəˈɹɛɹəli/, oligosaccharide /ɒl.ɪ.ɡəʊˈsæk.əˌɹaɪd/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Répétez phrase par phrase à vitesse normale, en reprenant chacune jusqu’à ce que votre rythme corresponde à celui du locuteur.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme onion, bean, pepper.
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 continu have/has been + -ing — une action commencée avant et toujours en cours | I've been enjoying · haven't been eating · I've been going |
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | I've been · has gone · has been |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | be seen · is made · I've been seen |
| Conseil avec « should » should + verbe — dire ce qu’il vaut mieux faire | should buy · Should I try · should also buy |
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.