쉐도잉 연습: Eating Every Asian Fried Chicken!! - 영상으로 영어 말하기 배우기

연습 모드 선택

각 모드는 전체 화면 연습실로 열립니다.

430 문장

문장이 너무 짧거나 길면 Edit를 눌러 조정하세요.

This is Korean fried chicken.

And it might just be the best thing Americans never invented.

American Southern fried chicken is iconic.

There's no debate.

But nearly every country in Asia has its own version of fried chicken.

And many of them would bring the colonel to shame.

Some look familiar.

This isn't just called chicken, it's called chicken joy.

And some end up like nothing you've ever seen before.

In the USA, if you received chicken wings and they were wrapped in vegetables, there would be a lawsuit.

In this video, we're taking on eight countries in Asia.

Eight completely different takes on fried chicken, and only one can win.

This chicken may not be for everybody.

It all starts here, where we meet Vietnam's answer to traditional fried chicken.

For a dish to qualify for this episode, it must be chicken and it must be deep fried, with one exception.

This right here, this is oil shower chicken.

Here, there's no submerging.

There's no deep frying.

Instead, 390 degree oil rains down from above, drenching the chicken until it's done.

And the owner of this machine was kind enough to let me have a go.

Or maybe he's looking for free labor.

The move was to keep it rotating and moving around constantly.

Seeing this in the video doesn't do it justice.

This is so hot, this oil falling from above, and you can hear the chicken absolutely crackling.

At first I thought this was a repurposed dishwasher.

Turns out this machine is the owner's own invention.

A mad food scientist who spent 18 years tinkering, testing, and probably picking up a few burns along the way.

Whew!

For the average American, their concept of fried chicken would be something that is breaded and deep fried.

This is not breaded.

There's no batter and it's not deep fried.

So I'm really curious to see how this changes the fried chicken experience.

I guess we're gonna find out soon.

Here they're serving two different cuts of chicken.

They have the breast and the wing together and they have the drumstick

and the thigh together because these are more Vietnamese sized chickens.

You can see immediately when you check out that side profile, it's not a massive chicken.

Ooh.

That is looking nice and juicy.

Now, before frying, the chicken is marinated and boiled.

So, it seems like the oil shower, the only purpose of it is to give that nice final crisp.

Right here I have the chicken skin.

Let's give it a shot.

It's so thin, it's so brittle, it's oily, it's delicious.

A little bit of protein and some very crispy skin.

I am genuinely impressed.

I think the only reason this works is because of the ratios.

They have a smaller chicken, a smaller amount of protein, so it's more surface area.

If you have some brittle, crispy skin on the outside, but an inch or two of chicken meat, you're not gonna get that satisfying feeling after taking a bite.

Beyond the chicken, it also comes with rice.

Fried rice that was made by.. a robot. And a guy.

If I'm honest, a guy helped the robot quite a bit.

This fried rice-making machine that the owner insists on calling a robot, was also built by the man himself.

Beyond that, the mad food scientist who opened this restaurant created his own sauce.

It tastes like a soy-based sauce, but it tastes meaty.

It's a delicious combination, especially with all these heavy, heavy flavors.

From Vietnam, we're heading to our next country, the Philippines.

When you think the Philippines and fried chicken, there's only one name that comes to mind.

Jollibee.

It's a bee that's Jolli.

When it comes to national symbols, the USA has a Statue of Liberty and the Philippines has that damn bee.

Founded some 50 years ago, Jollibee now has over 1800 stores across 17 countries worldwide.

This is Asia's KFC, except Filipinos would argue it's even better.

Immediately I noticed spaghetti.

What?

Am I in a fine dining Italian restaurant?

Beyond the fried chicken, you're not gonna find mashed potatoes, but instead the carbohydrate of choice here in Asia, it's gonna be rice.

Time to order and try it out for ourselves.

At Jollibee, this isn't just called chicken, it's called chicken joy with an emphasis on feeling the joy.

Joy!

Look at these little fried bits and doodads.

To me, that is what it's all about.

I want extra, extra crunch.

Double crunch.

Maybe even...

Triple crunch.

A chicken breast could be very dry and unpleasant.

But here the chicken breast has been brined, so it absorbs moisture.

Mmm-hmm-hmm-hmm.

I love it.

Chicken joy lasts about five minutes, but real-life joy takes a little more work.

That's where BetterHelp comes in.

I went to my first therapy session at the age of 20.

I had a brutally bad breakup.

The kind of breakup only a 20 year old could have.

And I needed to talk to someone who wouldn't just tell me everything would be fine.

Back then, finding a therapist meant flipping through a phone book.

Cold calls to people you've never met before.

Then waiting in a room full of even more people.

None of it was built for someone who was actually struggling.

It was made for somebody with time to burn.

But these days, it's different.

And that's why I've been leaning on our paid partner, BetterHelp.

You open the app, answer a few questions, and you're matched with someone who actually fits what you're dealing with.

No waiting room or small talk with strangers before you even get to a real conversation.

I wish I'd had that when I was 20.

It probably would have saved me a lot of headache and a lot of heartache too.

Now, after therapy, I catch myself faster.

I notice the patterns before they turn into a spiral, and that's the real value.

100

Not just having someone to talk to when things fall apart, but building the habit of checking in before they do.

101

If you've got something you've been carrying around, don't wait for a bad breakup or a bad year to take action.

102

Head to betterhealth.com slash besteverfood to get 10% off your first month.

103

The link is in the description, the QR code is on the screen, and now, back to the show.

104

The batter is certainly umami.

105

It's well seasoned.

106

The meat is juicy, it's tender, it's very satisfying.

107

That is not just chicken, that is chicken joy.

108

But tragically, that chicken joy could easily elevate into chicken excitement, then a chicken panic attack, and eventually, a chicken stroke.

109

In the USA, the best thing to eat fried chicken with is more fried chicken.

110

But in the Philippines and you're trying to stretch out your pesos, you get three pieces of rice per one piece of chicken.

111

What I like about it is it's served kind of like a hockey puck and it keeps this beautiful, perfect form.

112

So you take a little bite of chicken, get the flavor in your mouth and then fill your mouth with more carbohydrates.

113

That way you get the flavor of chicken joy, but you get a full stomach mostly full of rice.

114

From the Philippines, we're heading to the land of precision and a meticulous attention to detail.

115

Welcome to Japan.

116

This here is a dish known as Karaage.

117

So when you look at classic American fried chicken, in some ways it feels like it's about abundance.

118

Just having giant pieces of greasy chicken.

119

Karaage feels like Japan looked at American chicken and thought, What if we respected this more?

120

The recipe starts with boneless chicken thighs cut into bite-sized pieces.

121

While Americans fry just about any part of the chicken, the thigh is Japan's favorite.

122

The meat draws flavor from a Japanese marinade, vinegar, salt, brown sugar, beaten egg, and minced ginger.

123

In the U.S we focus on seasoning the batter itself, but here it's all about marinating that meat before any flour ever touches it.

124

Each flavor-packed piece is then coated in equal parts dry flour and cornstarch.

125

When it comes to fried chicken, there's always one topic that's very controversial, and that is batter or no batter.

126

Is it better to go like our first location?

127

Or is it better to put a ton of batter on top and make it super crispy?

128

But there's a third option, and that's what we have right here.

129

This dry flour and cornstarch mixture offers a lighter, less greasy crust than what you'd find on an American fried chicken.

130

Take a look at that.

131

Nice, oily, dark meat.

132

Still steaming, still hot.

133

On the side here, they have a little dollop of cupy mayonnaise.

134

Simple and delicious.

135

Flavors are super savory, it's delicate, it's tender, it's juicy.

136

It's not a thick batter, it's just a little bit of flour, but it's enough to give it that nice, crispy, shattering crunch.

137

What's nice is that they're working with small meat.

138

Anybody who is also in the tiny meat gang will also appreciate that.

139

Sorry.

140

The point is that when I'm drinking, whatever goes in front of me, it's gonna disappear.

141

If it's a large pizza, that's going down.

142

So small pieces of chicken like this are perfect to pair with booze.

143

It's high in protein, but you don't get too full.

144

Here, a palate cleanser.

145

Oh, that palate's clean, baby.

146

From Japan, we're flying to Malaysia.

147

Here, they're frying chicken with an ingredient that'll make your eyes water.

148

When it comes to Malaysian fried chicken, the go-to is I Am Goreng.

149

A fried chicken that uses a batter infused with shredded curry leaves and lemongrass, resulting in chicken that is extremely crunchy and crispy.

150

Well, this is not that.

151

This is chicken seasoned with fermented shrimp paste.

152

Fermented shrimp paste.

153

Tiny shrimps and salt, left to ferment for months until it becomes thick and purple.

154

People who know it steer clear of its powerful scent.

155

It smells completely rotten and pungent.

156

They also rarely eat it straight.

157

It's super salty and super umami.

158

Some people use soy sauce for that umami flavor.

159

Well, this is that times a thousand.

160

Salt and fermented shrimp paste hit the chicken wings.

161

These are the primary flavors behind this unique Malaysian creation.

162

Potato starch coats each piece evenly, locking in the moisture.

163

The wings are then cut in half and dusted in a mix of wheat and rice flour.

164

Then straight into the hot oil.

165

But in Malaysia, fried chicken alone is never enough.

166

Almost any time you're eating a protein in Malaysia, you're gonna have this.

167

Nasi lemak, or coconut rice.

168

Nasi lemak is the supercharged version of rice.

169

Butter, lemongrass, star anise, cinnamon and ginger, stirred in a wok until fragrant.

170

Jasmine rice joins in, absorbing all that goodness.

171

Then it's soaked with rich coconut milk and steam.

172

The full spread comes together with coconut rice, peanuts, anchovies, hard boiled egg, sambal, cucumber, and finally, that vibrant fried chicken.

173

Right here we have two wings and two drummies.

174

Now the big question is how much is this chicken gonna smell like decaying shrimp bodies?

175

Let's find out.

176

Huh, interesting.

177

There's nothing off-putting.

178

In fact, it smells incredible.

179

That is what I call wings with character.

180

I thought for sure after taking the bite, it would just be kind of savory.

181

I wouldn't really get any essence of this pure shrimp paste. But I was wrong.

182

Definitely the presence of the shrimp paste, it is there.

183

It's a savory, But still kind of pungent shrimp flavor, but it's subtle and it mixes with everything else Who knew shrimp and chicken could be the ultimate collab the chicken itself.

184

It's juicy.

185

It's tender on the outside You have a nice crispy exterior now

186

if you are a true Malaysian you won't just stop at the chicken

187

I love it the rice has so much aroma

188

and it's a perfect pairing to that rich crunchy fried chicken earlier

189

when we were at Jolly That was just a plain rice hockey puck.

190

But this is so fragrant.

191

It's a delicious combination of pandan and coconut.

192

And lemongrass and ginger too.

193

From Malaysia, we're heading to Taiwan.

194

This country is obsessed with night markets, the birthplace of many bizarre food creations, including a fried chicken cutlet as big as a human head.

195

This thing is absolutely massive.

196

I said it was going to be the size of my head.

197

I think it might be bigger.

198

So how do they make this cutlet so big?

199

Perhaps they learned from the Japanese, who have been known to press whole octopuses into flat crackers.

200

Time to find out.

201

Welcome to Taiwan.

202

Here we're going to be focusing on Taiwan's famous fried chicken cutlet.

203

A cutlet is any type of thin meat that's been breaded and fried.

204

And here when I say thin, I mean thin.

205

Right here we have a chicken breast.

206

At first glance it seems like a normal chicken breast.

207

What's the big deal?

208

I'll show you.

209

This chicken breast has been butterflied multiple times until it's become this right here.

210

Now that is thin.

211

This here will be the biggest fried chicken we'll be experiencing today.

212

Let's get to it.

213

This giant chicken breast has already been marinated in a secret sauce.

214

Next, it's drenched in egg white and coated in 100% sweet potato starch.

215

No flour.

216

Very different from what KFC would do.

217

This is what gives the cutlet its signature bubbly crust, reported as being crunchy yet a little chewy.

218

Let's see if that's true.

219

Before the cutlet hits the table, it's dusted heavily with Cajun powder, pepper and salt.

220

When you come to this location, they can cut it into little bitty pieces for you if you're a little baby.

221

But if you're a man like me, you can just eat it like this.

222

Oh, sh.

223

This part's falling off.

224

Oh no, it's so delicate.

225

Oh my lord.

226

Very unexpected.

227

There's so much flavor.

228

The Cajun powder, it's so dynamic.

229

It's a little sweet.

230

It's a little savory.

231

It's a little peppery.

232

Beyond that, the meat on the inside has also been marinated.

233

So that has flavor too.

234

I am in love with this.

235

Oh, no. Five second rule.

236

What makes us stand apart the most is the texture.

237

Wheat flour, something like what we had at Jollibee, that's gonna be extra crunchy.

238

But this is something between crunchy and chewy.

239

It's almost like eating fried sticky rice.

240

I have taken four mammoth bites already, and you can't even see the damage.

241

This could feed a family for a week.

242

Not actually, it's an exaggeration.

243

From Taiwan, we're flying to a country that takes spices very seriously.

244

Welcome to India.

245

Cumin, turmeric, chili, masala.

246

Indian cuisine is bold, complex, and layered.

247

And their fried chicken brings all that to the table.

248

Today we're gonna be trying two different Indian fried chicken dishes.

249

Here we have a dish called Chicken 65, but I want to start with this.

250

This is chicken pakora.

251

Like most Indian dishes, chicken pakora doesn't hold back on spices.

252

Lime juice, salt, red chili powder, ginger garlic paste, and caram seeds.

253

But what makes a pakora a pakora is the coating.

254

This is graham flour, a type of flour I've never seen being used in American cooking.

255

And that's because this comes from ground chickpeas.

256

This chickpea flour is gonna join this chicken to make it extra crispy.

257

But I'm not sure if this is gonna be good.

258

You see, chickpea flour, it has completely different properties than starch or from wheat flour.

259

We're gonna give it a shot and see how it tastes.

260

You ready?

261

Let's do it, big boy.

262

Once fried until golden brown, the chicken pecora is plated with raw onion, coriander, and a double dose of chutney.

263

Here a green mint chutney, and here a tomato chutney.

264

Also known as ketchup.

265

Mmm.

266

I believe it's of the Heinz variety.

267

When it comes to pecora, it is less about crispy breading, and it's more about deeply seasoned batter that becomes crunchy and craggy.

268

In the past, I've always appreciated that pecora is very crunchy, but I guess I never registered that it was graham flour.

269

Graham flour sounds nice.

270

It's chickpea powder.

271

Do I like chickpeas?

272

Well, they make me gassy.

273

So yes, but my wife, she hates them.

274

Immediate flavor town.

275

It's almost borderline overwhelming.

276

It's too much, but then when It's too much, but then when my mouth is empty again, it wants more.

277

The crunchy bits are the best.

278

Full of seasoning, full of flavor.

279

Describing Indian food is the hardest of all the foods, or maybe the easiest, because you could just say, mmm, it tastes like everything.

280

Chicken pakora is already flavor-packed, and still, Chicken 65 takes it to a whole new level.

281

Boneless chicken pieces are mixed with ginger garlic paste, beaten egg, salt, two types of chili powder, chicken garam masala, and turmeric powder.

282

But the spice puree doesn't stop there.

283

He adds mustard seeds and chopped curry leaves for aroma.

284

Then rice flour and graham flour form the coat.

285

Then into the oil.

286

While it crisps up, mustard seeds and curry leaves crackle in a separate pan.

287

Green chilies, onion, turmeric and chili powder join in, all mixed and ready to welcome the freshly crisped golden chicken.

288

Why is chicken 65 called chicken 65?

289

One popular theory is that it was the 65th dish on a menu at a military canteen in Chennai.

290

Another story claims it was invented in 1965.

291

In reality, the exact reason is a mystery.

292

What about chicken 69?

293

This thing is a deep, dark, aggressive red.

294

It's a hue that taunts you.

295

It invites you.

296

It challenges you.

297

Let's give it a shot.

298

Oh, I like that.

299

The flavor, you taste it more on the back end, especially the spices.

300

Beyond that, it's more juicy and more tender on the inside.

301

The outside is fried, but we don't have those big, coarse, craggy chunks of fried goodness.

302

Instead, it's more of a thin, brittle, crisp.

303

What's fascinating about each chicken dish is that they both taste like Indian food, but in different ways.

304

This one has maxed out its cardamom abilities, and this one is crushing it when it comes to chili powder.

305

Indian approved.

306

And you know who approves of that?

307

This guy.

308

I just googled him, I mentioned an Indian dude.

309

But he looks like a nice guy, I'd hang out with that guy.

310

From India, we're flying to Thailand.

311

Another country that doesn't hold back on flavor.

312

Here we'll try fried chicken that doesn't even look like fried chicken.

313

And of all things, it comes wrapped with plants.

314

Sawatika, and welcome to Thailand.

315

This is a fried chicken dish known in Thai as Gai Tøy And on the side here Gai Tøy So, hey Mark Wiens, how's my pronunciation?

316

Fantastic Aw, thanks Mark There's something

317

that is distinctly different from this chicken from every other chicken we've tried

318

so far And that is what is surrounding the fried chicken This right here is vegetation, a plant known as Panda Right now I'm holding the world's

319

saddest bouquet This is what you give your wife right before asking for a divorce

320

This is a very fragrant leaf and it's used throughout Southeast Asian cooking.

321

In fact, pandan leaf was used earlier in our coconut rice, but we had that Malaysian fried chicken.

322

Let me give it a shot and explain the profile.

323

Bitter.

324

Grassy.

325

I think I did it wrong.

326

I'm pretty sure pandan has to be cooked or steamed.

327

After being steamed, the pandan becomes very fragrant.

328

It tastes a little bit flowery and it has some vanilla flavor too.

329

Please, show me the way.

330

Before they're tucked inside the pandan leaves, the boneless chicken thighs are cubed and marinated with oyster sauce, palm sugar, garlic, coriander root,

331

evaporated milk, white pepper, soy sauce, and turmeric powder.

332

This is gonna be very impressive because this chicken is looking real slippery

333

and somehow he's gonna have to tie that into a leaf.

334

He's started already, he creates a loop like tying his shoe.

335

He puts the end through the loop, creating a little basket.

336

He puts the meat inside the basket and he pulls it shut, creating a gentle knot.

337

Then he weaves the leaf through again.

338

Anywhere there's exposed chicken, he is trying to drape the leaf over it.

339

In the end, almost none of the chicken is exposed.

340

The green bundles are steamed until the pandan releases its fragrance into the meat.

341

steamer to hot oil.

342

Each bundle sizzles until crisp, but the crispy pandan is just the wrapper.

343

So does that familiar fried chicken crunch make it all the way inside?

344

I guess we'll see.

345

I know that the leaves are crispy.

346

Fantastic.

347

I'm not gonna eat the leaves.

348

Oh my god, this is like a Boy Scouts badge.

349

I have to unknot this pandan leaf somehow?

350

Think of it like Untying a shoe.

351

I can do that.

352

Wait, my shoes are velcro and I'm 41

353

This is a tough one to unwrap because the leaves are kind of sticking to the chicken.

354

There we go

355

Nice one thing I have noticed is it feels like the

356

leaf keeps some of the oil wrapped around the chicken Not necessarily a great thing because it is very greasy.

357

Oh That's nice you can see that marinade has really penetrated into the meat.

358

There's some turmeric there It's a little bit yellowish.

359

It looks greasy.

360

It looks delicious This has a lot going for it.

361

It's incredibly soft and incredibly juicy, but beyond that the flavor is outstanding

362

Usually when I eat Thai food I just feel like I'm getting stabbed in the mouth by the violent chilies

363

and other intense spices, but pandan is soothing It's gentle.

364

It's delicate, but if you ever feel like you're lacking some flavor This is Southeast Asia

365

and there's always some sauce on the side.

366

So this is a sauce comprised of oyster sauce and mushroom soy sauce.

367

Oh my god, eating the chicken alone, it's like eating a bowl of cereal and forgetting to put in the milk.

368

This alone, good.

369

But if you really want to pack in some flavor, this is the perfect combination of very sweet, almost syrupy, and a little bit savory.

370

That's my happy place right there.

371

From Thailand, we're flying to our final destination, South Korea where fried chicken doesn't just compete with fast food, it dominates it.

372

Right here we have Korea's iconic Yangnyeom chicken.

373

Of all the Asian fried chicken we've tried today, this is the one that has broken through to the USA.

374

Yangnyeom fried chicken is known for two things.

375

Its signature sweet, spicy and sour sauce, and a heated debate about where it actually came from.

376

First, the sauce.

377

Cinnamon, garlic, sugar, chili powder, ketchup, oyster sauce and corn syrup mixed together and simmered until thick.

378

While that happens, the overnight brined chicken is cut, coated in seasoned flour and starch, and dropped into hot oil.

379

Here's where the debate starts.

380

Some historians say Korea learned deep brine from black American soldiers in the 1950s during the Korean War,

381

making yong-yong a product of that cultural exchange.

382

The counter-argument lies in the next step.

383

The chicken comes out golden and crispy, tossed straight into the sauce until every piece is glossy and sticky.

384

This technique is strikingly similar to poge, a 15th century Korean dish, where chicken is stir-fried in sauce until the skin crisps and the sauce reduces.

385

500 years before American soldiers ever arrived.

386

As you can see, there is no kimchi on the table, and that is because these establishments are all about beer and fried food.

387

This is a Korean-style hof-brot.

388

That is a German word that means tavern, but they've adopted these in Korea.

389

In Korea, they call it simply hopu or hof, but in Korean, they don't have an F.

390

So they can't tell you to go F yourself.

391

Kinda nice.

392

Before I eat it, I wanna give it a sniff.

393

It's garlicky, tangy.

394

Ooh, so much tang.

395

Ooh, yeah.

396

Look at this nice thick pieces of skin absolutely doused in that sauce.

397

This is so addictive.

398

This is crack in the form of chicken.

399

Because of that thick sugary glaze that's on there, that covering, the crust on the outside, it's nice, but it's not super crunchy.

400

My other favorite part about the fact that it's battered is

401

that it's just so much more surface area for that clingy glaze to stick onto.

402

Now gochujong, it's made from tons and tons of chilies, but when you temper it with a lot of sugar, it's not really spicy at all.

403

Maybe like a two out of ten.

404

That said, it gives the chicken so much flavor.

405

If the Japanese said, how do we give chicken more respect?

406

The Koreans said, how do we turn this into a nori bong or a karaoke bar?

407

It's loud.

408

It's unapologetic.

409

It's delicious.

410

I'm very happy.

411

It's very nice.

412

Today we tried nine different types of Asian chicken from eight different countries.

413

When it comes to covering the chicken, folks are using everything from starch to flour to leaves.

414

When it comes to frying, many are deep frying, but some are frying with oil dropping from the heavens.

415

But at the end of the day, there can only be one best Asian fried chicken.

416

For me, as much as I want to say it's this one, because the owner is behind the camera staring at me with a lung knife.

417

I have to admit that my favorite chicken from this entire episode was the Taiwanese chicken.

418

They took the most challenging part of the chicken's body, the potentially driest part, and they butterflied it.

419

They covered it in starch, and after frying it, it was giant and crispy.

420

So that was my absolute favorite.

421

This right here, a solid second place, but...

422

The karaoke's so loud!

423

I want to hear it from you guys.

424

If you could try one of the nine Asian chicken recipes from this video, which would it be?

425

Let me know downstairs in the comments down below.

426

Otherwise, that is it for this one.

427

Thank you so much for watching.

428

I'll see you next time.

429

Peace.

430

Bye.

앱 다운로드

유창하게 말하는 데 필요한 모든 것

AI 발음 평가문장마다 점수 확인

IPA 발음 연습모든 소리 마스터

단어 학습나만의 단어장 만들기

단어 게임놀면서 외우기

QR 스캔

Download on theApp Store Get it onGoogle Play

같은 채널

FOR YOU

이 레슨의 어휘와 말하기 포인트

이 B2 수준 말하기 레슨은 영상 “Eating Every Asian Fried Chicken!!”을(를) 바탕으로 합니다. 가장 자주 반복되는 단어는 다음과 같습니다: chicken, fried, flavor, flour. 이 영상에는 섀도잉할 문장 430개와 단어 4434개가 있습니다. 말하는 구간의 길이는 25:50입니다. 화자는 분당 약 172단어로, 일상 대화에 가까운 자연스러운 속도로 말합니다. 영어에서 가장 많이 쓰이는 3,000단어에 속하는 단어가 75%뿐이라 어휘가 어려운 편입니다.

이 영상의 핵심 어휘

영상에서 가장 어려운 단어 15개를 발음, 뜻과 함께 정리했습니다.

단어	발음	뜻
fry 동사	/fɹaɪ/	튀기다
flavor 명사	/ˈfleɪvə/	향미, 풍미
flour 명사	/ˈflaʊ.ə/	밀가루, 가루
chili 명사	/ˈt͡ʃɪli/	칠리, 고추
shrimp 명사	/ʃɹɪmp/	새우
pasta 명사	/ˈpɑ.stə/	파스타
cutlet 명사		코토레타
starch 명사	/ˈstɑɹt͡ʃ/	녹말, 전분
chickpea 명사	/ˈt͡ʃɪkˌpiː/	병아리콩
turmeric 명사	/ˈtɝ.mɚ.ɪk/	강황
coconut 명사	/ˈkəʊ.kə.nʌt/	코코넛, 야자열매
ginger 명사	/ˈd͡ʒɪnd͡ʒɚ/	생강
fragrant 형용사	/ˈfɹeɪ.ɡɹənt/	향기롭다
thigh 명사	/θaɪ/	허벅지, 허벅다리
garlic 명사	/ˈɡɑɹlɪk/	마늘, 대산

영상에 나오는 구동사

단어	발음	뜻
come out 동사	/ˌkʌm ˈaʊt/	나오다
go down 동사		내려가다
pick up 동사		줍다

따라 말해 볼 만한 문장

영상에 나오는 짧고 완결된 문장으로, 일상 대화에서 그대로 쓸 수 있습니다:

I guess we're gonna find out soon.
Let's give it a shot.
To me, that is what it's all about.
Is it better to go like our first location?
I have to unknot this pandan leaf somehow?

이 영상의 문법

화자가 가장 많이 쓰는 문형을 영상 속 실제 표현과 함께 정리했습니다.

문형	영상 속 표현
현재완료진행 have/has been + -ing — 전에 시작해 지금도 계속되는 동작	I've been leaning · you've been carrying
현재완료 have/has + 과거분사 — 과거의 일이 지금도 관련이 있을 때	you've ever seen · has been brined · you've never met
수동태 be + 과거분사 — 누가 하는지보다 무슨 일이 일어나는지에 초점	isn't just called · were wrapped · is breaded
관계절 who / which + 절 — 사람이나 사물에 대한 추가 정보	someone who wouldn · someone who was · someone who actually

주의할 발음

화자는 gonna, we're, I'm 같은 축약형과 약화된 형태를 89번 사용합니다. 들리는 대로 짧게 발음하세요.

긴 단어 — 강세 위치에 주의: coriander /ˈkɔ.ɹiˌæn.dɚ/, genuinely /ˈd͡ʒɛn.ju.ɪn.li/

한국어 화자가 어려워하는 소리:

/f/ — ㅍ(/p/)으로 바꾸지 말고 윗니를 아랫입술에 대기: fry /fɹaɪ/, flavor /ˈfleɪvə/, flour /ˈflaʊ.ə/, fragrant /ˈfɹeɪ.ɡɹənt/, ferment /fɚˈmɛnt/
/v/ — ㅂ(/b/)과 구별하기: flavor /ˈfleɪvə/, savory /ˈseɪ.və.ɹi/, invent /ɪnˈvɛnt/, vegetable /ˈvɛd͡ʒ.tə.bəl/, overnight /əʊvə(ɹ)ˈnaɪt/
/r/과 /l/ 구별하기: garlic /ˈɡɑɹlɪk/, brittle /ˈbɹɪtəl/, butterfly /ˈbʌ.tə(ɹ).flaɪ/

이 영상으로 연습하는 방법

먼저 말하지 않고 영상을 끝까지 듣고 모르는 단어를 적어 둡니다.
0.75배속으로 한 문장씩 섀도잉을 시작하고, 익숙해지면 보통 속도로 돌아갑니다.
자신의 목소리를 녹음해 원본과 비교하고, fry, flavor, flour 같은 단어에 특히 주의합니다.

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: Eating Every Asian Fried Chicken!! - 영상으로 영어 말하기 배우기

연습 모드 선택

앱 다운로드

같은 채널

10 Street Foods UNDER $1 in Saigon, Vietnam!!! Street Food Dollar Menu 2!!

How Muslims Survive in China's Land of Pork!

FIVE Must-Eat Hanoi STREET FOODS! (Egg Coffee, Bun Rieu, Xoi Xeo)

$3 Noodles VS $340 Noodles! (WORLD RECORD Breaking Bowl of Noodles!)

Eating the world's smelliest fruit! - Vietnam

5 Crazy Fruits of Southeast Asia! (Can you handle #1 on our list?)

Saigon HIDDEN Noodle Tour!! Must Try Before You Die!!

추천 영상

I Tried Every Viral Restaurant in America

I ate ONLY Chinese KFC breakfast for a week...

Street food wins over foreign visitors | Vietnam Today

The BEST noodles I’ve ever made 🍜

British Chefs Discover Why Koreans Always Eat When They Drink!

The Dark Side of Maldives!! (Outside the Resorts!)

American English Connected Reading | Food You Tried For The First Time

US Thanksgiving Dinner vs UK Pub Roast! (ft. John Cena)

$1 vs $100,000 Plane Food

Sonny’s Unforgettable Food Experience!! (Hint: in Japan!) #shortsvideo #shorts #food

I Ranked Every Filipino Fast Food Restaurant