Pratica di Shadowing: British Cabbies Try Korean Fried Chicken for the First Time! - Impara a parlare inglese con i video
Creazione lezione...
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Ah, here we go.
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It's unbelievable.
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Oh, lovely.
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That's a bit mad, isn't it?
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You know.
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I'm scared to try it, if I wanted.
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Maybe a little kick to it.
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That's a little kick.
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I'm Tony, but I'm Tony Yang -Yom, all right?
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We are back for one of the most famous Korean food here in the UK right now.
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It's Korean fried chicken.
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It's a lucky old lass.
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Oh, you're right.
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First up, we have the classic fried and the classic Korean Yang -Yom.
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What chicken is it?
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Is it thigh, wing, leg?
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Gizzard?
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Gizzard?
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Is that a little floppy bit?
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Let's start with the classic fry, shall we?
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You can give that a taste.
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See how it compares to the fried chicken you're used to.
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Crunchy, crispy on the outside.
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Nice and juicy in the middle.
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You can talk about this chicken, ain't you?
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Yeah, you can hear the crunch.
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The batter's really nice.
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This is more like a traditional chicken.
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That is better than KFC.
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The simple reason it's not so greasy or fatty.
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It's less greasy, right?
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That would be like a varnish on this table.
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That's what puts me off over here.
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The grease, the smell makes me sick.
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I'd eat it, but...
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I'll spend these.
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Spend them in super good.
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All right, now we're talking.
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Can you throw one of these now?
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You can.
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Do you want to go for the yangnion?
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So this is sort of one of the most classic variations on fried chicken
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that sort of put Korean fried chicken on the map.
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Right, so it's a bit more messy.
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It's a little bit more messy.
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A little bit more messy, but that's all right.
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Ah, these are lovely.
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A bit sweet, a bit sticky.
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Mmm.
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Mmm.
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It's a little bit spicy.
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Juicy.
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Yeah, a little bit.
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Nice and juicy.
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Ah, these are just white.
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Lovely.
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Yeah, you can taste the spice.
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That is bang on now.
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Yeah.
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Delicious.
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It's delicious.
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It's good?
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Lovely.
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Brilliant.
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What does it taste like?
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Delicious.
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It's just good.
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Tastes like young young.
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When someone's like a sweet and sour barbecue, it's got that little kick to it now as well.
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I was waiting for it to get a bit hotter, but no, it stayed alright.
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A little bit of a kick, just a tiny bit.
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Tiny kick.
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He's not even feeling it.
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No, that's spicy.
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You can definitely feel the spice with them two.
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Yeah?
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Yeah, that ain't overspiced.
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That one, you can feel it with that one.
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There's spice, isn't there?
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There's spice in the first one.
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I don't know.
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No, it's definitely spicy.
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Okay.
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Never had this.
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Never had that style chicken before.
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There you go.
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Kentucky Fried Chicken, normally, but...
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How does this compare?
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Not fair.
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This is lovely.
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I prefer the plank.
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You know what?
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Most Korean fried chicken shops will sell half and half.
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You'll get them together, and it's nice to go sort of back and forth between the two.
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Now, if you move to Kentishan, where we lived, you'll look like a fool to you.
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Okay.
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Well, can we just go off and eat this now?
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Well, in case you want something to wash it down with, the classic combination in korea is chicken
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and beer roll on let us know what you think let's have a look there
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so we've got some non -alcoholic beer for you guys just in case you were driving
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so beer is mechju in korea chicken is chicken they would
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call the combination chime a little bit of the greasiness from
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the chicken just wash it down with a nice cold beer
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off to a good start the beer is fantastic terrific very they're both nice yeah that's not yeah sorry
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but i don't like beer
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so hey there we go there we go yeah i'm not really a beer drinker
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when i eat oh interesting in korea you never really just drink alcohol
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so every alcohol will have a different pairing of food
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and i would say probably the most popular food
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that you eat with beer in korea it's fried chicken that's
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when i never drunk like us all right we'll put this aside let me just take
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that little bit just paste it up he's like don't take it away from me next up But, if that's a bit too spicy, we've got another saucy one here that is real classic.
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Kakangjong.
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A little bit sweet, a little bit sticky.
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Comes in more bite -sized pieces, this.
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It's got cinnamon on it.
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Yeah, it's got something.
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It's a little bit like the...
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The yangjong.
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Yangjong, yeah.
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It's a bit like a toffee apple.
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Ooh!
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It's kind of sweet.
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It's kind of sweet.
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Caramelized on the outside.
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That's it.
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It's a bit Christmassy, isn't it?
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For the cinnamon.
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Oh, my teeth are sweet.
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Yeah, you'll like that, Jeff yeah that's a nice one i like
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that it's not going red i don't know i like this one
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or the other one i think that one that's the best
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so far yeah
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when i was living in korea they used to serve in cups on the side of the road
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and you just as you're walking around just munching on it
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that is going to be
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so moorish one after the other you know what i had
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a four -hour bin this is the best food really good fantastic oh that's lovely thank you well the bigger bit
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I'm in charge of that.
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Fried chicken has become so popular and ubiquitous all over Korea now
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that people have started getting creative with some of the different flavours that you have.
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Oh, wow.
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Ah, here we go.
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Parmesan on it or something.
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You can't see underneath it, to be honest.
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Cheesy chicken.
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Jeez, okay.
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I don't know, it's the sound of cheese.
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Yeah, you know, so am I going to like it?
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That's the question.
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You're not sure.
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Have you ever combined cheese and chicken before?
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No. Not like this?
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I'm scared to try it, if I'm honest.
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I'm a bit scared.
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It's got a cheesy sauce.
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I'm not sure.
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Cheese on top.
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I'm not sure.
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Tell me what you think, Jeff.
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I've got a bit of that.
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A huge bit there, Trev.
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Why are you going through a small bit?
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How's that small?
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That's what?
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That's roughly the same size to me.
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That's different, isn't it?
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It's a bit different.
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Me, personally, maybe a little bit too cheesy.
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I like that.
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You like that?
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It's really nice, yeah.
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It reminds me of my spaghetti bonnets, you know?
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Yeah, it does.
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It's like the chicken burger without the bun.
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It's all easy, isn't it?
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The sauce is nice.
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Nice.
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I can't believe how much better this is.
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It's too hard.
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I've never had cheese and chicken.
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Probably that's the reason why.
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I don't like it because it's...
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I don't think it goes.
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It's confusing.
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Yeah.
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Interesting.
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Very, very nice again.
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Yeah.
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You couldn't do six or four or five of these.
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It would be too filling.
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I think it was the look that scared me.
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Yeah, yeah, yeah.
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I finished my best one.
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Oh, okay.
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Yeah, I like it, John.
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You've got a bit on your mouth there, dude.
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Yeah, I'm going to do it.
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I just want to...
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I'll look hard.
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I want to do it for yourself, yeah.
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What do you want?
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I've always looked after him since he's a baby.
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This one's seen a better day.
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Continuing on the more experimental flavours.
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Next up, honey butter chicken.
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Oh, that sounds nice.
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Smell it.
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Buttery, sweet, honey flavour.
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A bit juicy still.
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Where's the honey?
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Yeah.
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That's the butter.
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It's like a perfumey, creamy taste.
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Well, that's the butter, probably.
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Is that the butter?
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Yeah, because it's got honey butter.
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That's another one of the moreish ones, Trev.
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Very moreish, this.
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Very moreish again, Trev.
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Why are you not finishing?
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I'm trying to keep up with you.
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Well, yeah, you've finished off every piece, haven't you?
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Yeah, of course, yeah.
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That's a totally different taste.
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Totally different.
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I thought the one thing I wouldn't is the honey, because I'm not mad on honey.
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Okay.
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But it's really nice together everything together it's lovely yeah it's
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unbelievable this one's different out of the whole lot of them
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i think this one kind of dries your mouth a little
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bit you kind of want to drink with it yeah
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or something i don't know how many i would go to
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have yeah i wouldn't have too much of this yeah yeah
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we'll be 10 in it this is about the time
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that you might be craving something a little you know to
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cleanse the palate what koreans would go for in a moment like this Right.
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It's called chicken mu.
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Oh, OK.
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Right.
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It looks like rhubarb.
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It does look like rhubarb.
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It's not like a dessert, nothing like that.
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No, no, no. Every Korean chicken restaurant will give you chicken mu.
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It's like watermelon.
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Yeah.
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Is it carrot or something?
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Yeah, well, it's pickled radish.
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That's radish.
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Yeah.
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That's a bit mad, ain't it?
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You know.
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A bit of radish.
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There you go.
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That's better, yeah.
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Oh, thank you.
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You just break that again.
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That's lovely.
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Yeah?
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Yeah.
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Hits the spot, right?
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That is lovely.
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Fresh.
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I love onions and beans.
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That's lovely.
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Oh. That works.
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It tastes a bit like coleslaw.
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Oh lovely.
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I like the idea of the reset.
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It definitely does that.
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It puts radish on a different level, doesn't it?
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It does.
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You don't think about nothing, just get it in there, innit?
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Yeah.
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How crappy is it?
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Last one.
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We're back to one of the first flavors we tried.
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Yang -nyom again.
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However, that was your base level, the most standard.
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A lot of people in Korea, when you're having fried chicken, this is a slightly spicier version.
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We're just taking that one notch.
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He suffered on the first one.
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He didn't have no spice over here.
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All right, let me just start crying.
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Go on, let's go.
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About to pick it up.
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um eight to nine out of ten this is on the
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spice level easy it's lovely yeah really nice lovely i'll be down here next week all right
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he's uh he does a ventriloquist I'll see you tomorrow.
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Okay.
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Yeah, that's spicy.
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Oh, yeah.
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You handled it well, guy.
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You're not breaking a sweat.
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You're burning inside.
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It'll be wet, Pesh.
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Oh, that is hot.
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That is hot.
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You like that?
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Little.. kick to it and this is that's a little kick
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I'll be honest Trevor that's as much as I can handle yeah that's as much it goes higher
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you'll have a bit of radish it'll cool you down no
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he ain't having none of this I'm going to eat
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that now so greedy yeah you want a radish I forgot all the That's the key, isn't it? With the chilli bits.
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You're the only one to go back for a second piece of that one.
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I'm taking that home.
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I don't even eat the radish.
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I do.
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I might just pick that up and drink it.
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What did you think?
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Korean chicken and beer?
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I would have loved it.
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That's one of my favourites we've had.
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Lovely for me absolutely lovely a different flavor
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and texture to hash chicken yeah yeah what's your favorite do
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you think i'm still very much a ying yong yang yang that's me i'm totally
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but i'm totally yang yong all of them apart from the first one first one too too plain
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which is weird
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because i'm going to pick the first one you're the opposite okay i know the one you said
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that that tastes a bit cinnamon cinnamon oh yeah and i'm very much a fan of soviets
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fantastic well we have all the leftovers all boxed up for you guys we want to take it back
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you're all right you need it thank you
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so much coming all the way to korea town so we can get the authentic experience.
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On the lawn, Yogi Gachi.
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On the lawn, Yogi Gachi.
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On the lawn, Yogi Gachi.
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Yeah, are you on the lawn?
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He's giving it all the big and he's better than me.
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The pressure is the pressure.
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Yogi Gachi.
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I'm gonna get on the pressure.
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Brilliant guy.
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Informazioni su questa lezione
Cos'è la tecnica dello Shadowing?
Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.