쉐도잉 연습: 8 Food Spots in Berlin you NEED to Try - 영상으로 영어 말하기 배우기

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Yesterday we did 380 covers.

What?

Everything happens in this kitchen,

which is kind of wild.

We do all the prep,

all the everything in here.

Let me run this quickly.

Bianca, can you help me please?

Yeah, it's a crazy energy over here.

Now let the woman drink some water.

Hey, Carolina here, but most people call me Caro.

For more than 10 years,

I've opened restaurants and built experiences rooted in my love of connection.

How are you?

In this series, we'll be traveling to six iconic cities,

letting industry insiders take us to their favorite spots.

Enjoying German food.

But first, I switch on vacation mode.

With my unlimited eSIM from Erlo,

I'm connected the moment I land.

Because when you're hunting for the best espresso in Milano or racing across town for last orders at the local pub,

the last thing you want is your data drying up.

I mean, this lineup is next level crazy.

I'm ready.

Let's go.

No limits, no stress, no surprises on my bill later.

Just me, the locals and a lot of very good food.

That's everything.

This is The City Bites.

Kota is a restaurant which started 10 years ago with the idea of a dessert bar.

It's like food which has the DNA of a dessert.

Somehow without that sugar plays really a role.

What's going on over here?

Yeah, so this is our little chocolate factory.

So this is actually an Indian stone grinder from India.

Because we don't have it like very controlled,

we just have like stone on stone,

so we need to taste it.

So we have the cocoa beans, which are from Ecuador.

And this we roast and then we put it in the stone grinder.

Beautiful, like intense flavor.

I feel like it's a great way to start the day.

Yeah.

Can't say I've ever done this before.

As a pastry chef, you follow recipes,

but as a chef, you taste it always.

And you think, no, maybe it needs some more sweetness,

Maybe it needs a pinch of salt.

So these are the stones.

Here we can taste the freshly ground chocolate.

Chocolate for breakfast.

So silky and like smooth and just balanced and just perfect amount of sweetness.

I don't have to tell you.

This is something we make with this chocolate.

It's a little snack we serve at the end of the menu.

It's a fudge.

We dehydrate cottage cheese and milk to make our own milk powder.

And then we have inside a caramel made with value beef fat instead of butter.

I'm like overwhelmed in the best way.

There's like one thing we need to try here at Koda,

and this is our caviar popsicle.

It's a very, very nice caviar with a little bit of salt,

and the ice cream is made of a Yurisale market choc.

That's good.

Wow, this is incredible.

Koda is a non-conformist restaurant,

and our food is like non-conforming here.

And that's what I like because I think Berlin is for me also non-conforming.

Berlin has this diversity, it's very multicultural.

You can find everything in Berlin.

You can be who you want in Berlin.

Nobody trusts you.

With every bite, I feel like I'm discovering something new.

You know?

I could definitely spend all day here eating your food.

But where else are we going today?

So now it's time for Adana Krülhaus.

Ooh, okay.

This is a Turkish barbecue.

And Turkish food is a big part of German food,

and especially here in Berlin.

So we're gonna have some lamb grilled over charcoal.

Ooh, okay.

This is my favorite Turkish place for soul food.

After work, when you had a heavy shift,

and you just wanna have something, a big hack.

What is super good is to have the bread here,

because they dip the adana and pirl,

which is like a minced meat with chili and garlic on the bread.

Oh, wow.

Everhouse needs a dip drawer.

Bon appetit!

This is the adana.

They get the whole lamb.

It's also very mild, the lamb.

It's not very gamy.

That's also what I like about it.

It's like the fat melts in your mouth and it squeezes because it's so juicy.

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I want to bathe in this lamb.

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Cheers.

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Georgia got drunk off lamb, I don't know.

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Just had an insane feast, this incredible place.

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Lamb of all kinds.

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I'm a little full, but we're gonna walk it off.

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And I'm excited.

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So Caro, I think what we should do now is like having a food spills,

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how we call it.

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Okay, and you should know.

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You know what a food spills is?

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Yeah.

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So this is a beer on the way while we walk.

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So Caro, I got us some beer.

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Yes, I was thirsty, I was thirsty.

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This is one of my favorite beers, some Rinderberg Fiesta.

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Thank you.

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Here, nobody cares if you walk around with a beer.

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Yeah, enough with the rules all the time.

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Karo, you want a Currywurst?

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But of course I do!

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So this is the iconic Currywurst,

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what we have here in Berlin.

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The most typical German street food,

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and it's always like a fight.

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Who invented it and where is it from?

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The story is that it's originally after the war,

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after the war where we had sausages in Germany and the British soldiers brought the curry powder,

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the American soldiers had some ketchup,

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so they put it all together and that's the currywurst.

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For people it's like a daily thing

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or they go at least once a week or twice a week to have the currywurst.

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Alright!

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I'm excited.

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Very good.

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Chobi, you want some?

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Okay, let's go.

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After this we're going to go to some German food because we're in Germany.

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If you try to find German food in Berlin, it's very difficult.

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But there's like one place which is actually the oldest restaurant in Berlin,

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which is called So Letzten Instanz.

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The poached eggs in the mustard sauce.

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Pretty perfect.

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That's not fine dining, that's not a sternekueche.

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We have the opportunity or the potential to really create things really

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and just with good work to set things up the front of us.

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But also, we have a lot of young people in Berlin who have their own confidence and

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they develop and that has been developed positively.

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So this is the Königsberger Klopse,

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which is like a meatball made of a wheel and pork meat.

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Of course, one thing not to be missed here, the crispy pork knuckle.

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I love the crispy skin on this.

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I do feel a little bit guilty having all this food today.

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Tomorrow's a new day.

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Ready for a nightclub?

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Yeah.

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And I know a very good bar close to my restaurant in Noircon.

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Ciao.

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Yeah, thank you.

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What I love about Velvet is that they have the concept,

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the menu is called sip the season.

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So they always go foraging ingredients, herbs, flowers, plants.

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They redistill them and then they combine it with like high-end spirits and make super nice drinks.

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Find me out.

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So we're in your lab.

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Yeah.

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Tell me more.

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Welcome to Velvet.

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Welcome to our lab.

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Nice of you to come.

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Yeah.

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This is a rotary evaporator.

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It's lab-grade equipment to vacuum,

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distill aromas out of plants.

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And you have all the flavor in a clear form, very concentrated.

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We've been a super seasonal bar.

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We have 10 drinks on menu that are always changing with the seasons.

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As the year progresses, we look what grows around Berlin and get stuff from farmers,

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get stuff that we pick wild ourselves,

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process it here in the lab.

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Yeah, and then we just make drinks from that

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that taste mostly of the plant and the spirits are just supporting that flavor.

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And so basically there are some bars in the world that also do this,

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But they're completely different because they're in a different little climate with different drinks and I think that's really cool.

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The coriander drink for the tasting menu comes with matching glassware as well.

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Stoke is kind of an accidental project.

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At least here it's like yakitori.

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Not everyone knows about it,

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but everyone knows about chicken.

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There's some things that might taste a little bit more Korean.

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There's some things that might taste Taiwanese or Cantonese or have Szechuan spicing.

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But I call it a meat on a stick.

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We apply these flavors and interweave these kind of tastes through the meal using European ingredients.

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I think this is like the kind of the emphasis.

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We still want you to feel like you're here,

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you're in Europe, but also too,

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we want you to feel like you're at stoke.

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That's the chicken.

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It's a funny little creature.

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I think chicken that's generally grown up with eating is something that was produced quickly.

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The piece that you would have maybe with ours has a little bit more bite

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and also a deeper flavor just because of the fact that it's older.

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Super delicious though.

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Every single bite to me was like mind blowing.

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I mean, there's a lot of intentional things that we do here.

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All of it's just about people.

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Like, I wanted to thank you guys for taking the time.

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Thank you, Chef.

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You're most welcome.

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Thank you for visiting us.

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Aw, thank you so much.

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Thank you.

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Good trip, so.

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Yeah, you know.

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All good.

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Had to do it.

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Had to take one for the tea.

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Yeah, yeah.

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It was easy.

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A lot to eat, so.

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Thank you.

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Thank you, guys.

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Thanks for coming.

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Rumor has it that the best spots in Berlin are found down alleyways,

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and we're about to check out Ari's Diner.

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Super pumped!

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Yesterday we did 380 covers.

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What?

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Oh, everything happens in this kitchen,

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which is kind of wild.

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We do all the prep,

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all the everything in here.

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It's kind of been great to also cultivate such an international community inside the restaurant.

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Let me run this quickly.

234

Okay.

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Bianca, can you help me, please?

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If you have a tray,

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it would be ideal, but...

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Yeah, it's a crazy energy over here.

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Let the woman drink some water.

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I guess I'm doing primarily comfort food.

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I grew up in Lima, I'm Peruvian.

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Peruvian.

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This is what I like to do with a Peruvian soul.

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So all the seasoning sauces are Peruvian,

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all the flavor profiles are very Peruvian.

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I would say it's a diner but there's also very international comfort food items.

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Sunday is the craziest day.

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We do pollo lauraza which is Peruvian roast chicken.

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We cook it and finish it in the grill and it's a whole roast chicken.

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We debone it so that there's like skin on every part

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and then it's marinated in like a Peruvian marinade like pollo lauraza marinade

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and we serve it as like a family style combo with like fried salad sauces

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so that's what's happening over there at the moment

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so you're gonna have the chicken yeah what else should we have i have a portion of sediche for you

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which we make with corvina

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which is very traditional peruvian style i'm very proud it's the most sold item

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which is the lima kreuz burger it's a peruvian burger

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and it has ají amarillo and papitas alilo

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which are like these mini shoestring fries

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that we put inside the sandwich in peru best burger ever there's something for everybody here

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which i think is also peruvian and in spirit.

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Oh, so nice to meet you.

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Thanks for coming.

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It changed my life.

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Life tastes so cool.

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It's a dream.

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We're here at Clarenz Ballhaus,

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which is this iconic building here in Berlin.

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It's over 100 years old.

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And inside there's this restaurant being run by a young team,

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redefining what traditional German food is.

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Tell us a little bit about yourself.

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Where are we now?

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What is this place about?

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My name is Tobias Beck, I'm 33 years old.

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I think Germans in general,

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they stride a very fine line between pride and shame always.

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And I feel like food is such a nice and innocent medium to be proud of something.

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There's a movement in Berlin around German food,

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where a lot of young people do German food and make it cool.

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Something that you saw also in the UK,

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for example, with the St. John's in London,

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is something that we are going to have in Germany in the next five years five years

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and I together with my colleagues in the city want to be like a major force to push that forward as well.

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Every German restaurant kind of has a schnitzel on it

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and the thing is if you have it on the menu everyone's gonna order it, me included.

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In the end we have people that come for the food and we have people that come for the design,

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we have people that just come for a good time and

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that all is actually beautiful that we can combine it in one place.

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It's really beautiful to see.

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Enjoying German food!

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Exactly, who would have thought?

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It comes in different sizes.

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We also have a couple that are even bigger.

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Let's get people used for the form and then for the flavor as well.

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Add it on the plate.

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I didn't think that as a chef I would be doing something like this.

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So here we go.

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Well, I'll prepare a little speech.

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And I wanted to thank all of Berlin.

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If you want to keep watching,

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subscribe to our channel, A Great Big Story.

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Peace out.

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See you next in Milan.

305

you

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이 비디오로 말하기 연습을 하는 이유는?

이 유튜브 비디오는 베를린의 음식점들을 소개하며, 실제 사람들과의 대화를 통해 생생한 영어 표현을 학습할 수 있는 기회를 제공합니다. 음식과 관련된 주제는 일상 대화에서 자주 사용되므로, 여러분이 음식을 주문하거나 추천할 때 유용한 표현을 배울 수 있습니다. 또한, 상황별 대화 맥락을 이해함으로써 영어를 보다 자연스럽게 구사할 수 있게 됩니다. 영어 쉐도잉을 활용하여 비디오 속 음성을 따라 해보면 발음과 억양을 개선하는 데 큰 도움이 됩니다. 즉, 기분 좋게 맛있는 요리를 이야기하면서 실생활에도 적용할 수 있는 영어 표현을 습득할 수 있습니다.

맥락 속 문법 및 표현

비디오에서 사용된 주요 문법 구조와 표현은 다음과 같습니다:

"How are you?" - 일상적인 인사와 대화의 시작으로 자주 사용됩니다.
"This is a restaurant which started..." - 누가, 무엇을, 언제 시작했는지를 설명하는 구조로, 비즈니스 및 업종 관련 이야기에서 유용합니다.
"It feels like..." - 감정이나 느낌을 표현할 때 사용되는 구조로, 상호작용이 필요한 대화에서 적극적으로 활용할 수 있습니다.
"Let me run this quickly." - 일이나 동작을 빠르게 처리할 것임을 알리는 표현으로, 비즈니스 환경에서도 자주 사용됩니다.
"I'm ready. Let’s go." - 동기를 부여하고 활동을 시작할 때의 표현입니다.

이와 같은 표현들을 유튜브 영어 공부를 통해 익히고, shadow speak 기법으로 말하기 연습에 적용하면 매우 효과적입니다.

일반적인 발음 트랩

비디오 내용을 들어보면, 몇 가지 발음이 어려울 수 있는 단어와 억양 패턴이 있습니다:

"Cocoa beans" - '코코아'의 발음이 강조되며, '빈'과의 연결 발음이 종종 헷갈리기 쉽습니다.
"Experience" - 중간의 'e' 발음이 약해지는 경우가 많아, 정확하게 발음하는 것이 중요합니다.
"Dessert" - '디저트'라는 단어는 '디저트'와 '디져트' 사이에서 혼란스러울 수 있습니다. 정확한 발음 연습이 필요합니다.

이러한 발음을 반복해서 연습하면서 영어 쉐도잉을 통해 자연스럽게 자신의 발음도 개선할 수 있습니다. 비디오를 통해 실제 발음을 듣고 따라 해보세요.

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문형	영상 속 표현
수동태 be + 과거분사 — 누가 하는지보다 무슨 일이 일어나는지에 초점	is made · is called · has been developed
현재완료 have/has + 과거분사 — 과거의 일이 지금도 관련이 있을 때	I've opened · I've ever done · has been developed
관계절 who / which + 절 — 사람이나 사물에 대한 추가 정보	food which has · beans, which are · place which is

쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법

쉐도잉(Shadowing)은 원래 전문 통역사 훈련을 위해 개발된 언어 학습 기법으로, 다언어 학자인 Dr. Alexander Arguelles에 의해 대중화된 방법입니다. 핵심 원리는 간단하지만 매우 강력합니다: 원어민의 영어를 들으면서 1~2초의 짧은 지연으로 즉시 소리 내어 따라 말하는 것——마치 '그림자(shadow)'처럼 화자를 따라가는 것입니다. 문법 공부나 수동적인 청취와 달리, 쉐도잉은 뇌와 입 근육이 동시에 실시간으로 영어를 처리하고 재현하도록 훈련합니다. 연구에 따르면 이 방법은 발음 정확도, 억양, 리듬, 연음, 청취력, 말하기 유창성을 크게 향상시킵니다. IELTS 스피킹 준비와 자연스러운 영어 소통을 원하는 분들에게 특히 효과적입니다.

섀도잉 방법: 단계별 전체 가이드 읽기 →

쉐도잉 연습: 8 Food Spots in Berlin you NEED to Try - 영상으로 영어 말하기 배우기

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이 비디오로 말하기 연습을 하는 이유는?

맥락 속 문법 및 표현

일반적인 발음 트랩

이 영상의 문법

쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법