Shadowing Practice: British Cabbies Try Korean Fried Chicken for the First Time! - Learn English Speaking with Video
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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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Woordenschat en spreektips bij deze les
Deze spreekles op niveau B1 is gebaseerd op de video “British Cabbies Try Korean Fried Chicken for the First Time!”. Deze woorden komen het vaakst terug: chicken, lovely, fried, beer, Korean. Deze video bevat 332 zinnen en 2074 woorden om na te spreken. Het gesproken deel duurt 11:46. De spreker praat in een natuurlijk tempo van ongeveer 176 woorden per minuut, dicht bij een alledaags gesprek. 82% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden; de rest kun je beter vooraf bekijken.
Belangrijke woorden in deze video
De 15 moeilijkste woorden uit de video, met uitspraak en betekenis:
| Woord | Uitspraak | Betekenis |
|---|---|---|
| fry werkwoord | /fɹaɪ/ | bakken, braden |
| radish zelfstandig naamwoord | /ˈɹæd.ɪʃ/ | radijsje, rammenas |
| spicy bijvoeglijk naamwoord | /ˈspaɪsi/ | scherp, pikant |
| spouse zelfstandig naamwoord | /spaʊ̯s/ | echtgenoot, eega |
| juicy bijvoeglijk naamwoord | /ˈd͡ʒuːsi/ | sappig |
| cinnamon zelfstandig naamwoord | /ˈsɪnəmən/ | kaneelboom |
| lawn zelfstandig naamwoord | /lɔːn/ | gazon, grasperk |
| scare werkwoord | /skɛɚ/ | bang maken, beangstigen |
| cheesy bijvoeglijk naamwoord | /ˈt͡ʃiːzi/ | oubollig |
| messy bijvoeglijk naamwoord | /ˈmɛsi/ | wanordelijk, chaotisch |
| gizzard zelfstandig naamwoord | /ˈɡɪzəd/ | spiermaag |
| rhubarb zelfstandig naamwoord | /ˈɹuˌbɑɹb/ | rabarber |
| sticky bijvoeglijk naamwoord | /ˈstɪki/ | kleverig, plakkerig |
| flavor zelfstandig naamwoord | /ˈfleɪvə/ | meug, smaak |
| unbelievable bijvoeglijk naamwoord | /ˌʌnbɪˈliːvəbl̩/ | ongelofelijk |
Phrasal verbs die je zult horen
| Woord | Betekenis |
|---|---|
| go off werkwoord | afgaan |
Zinnen om te herhalen
Korte, volledige zinnen uit de video die je in alledaagse gesprekken kunt gebruiken:
- Let's start with the classic fry, shall we?
- You can talk about this chicken, ain't you?
- Can you throw one of these now?
- Do you want to go for the yangnion?
- Have you ever combined cheese and chicken before?
Uitspraak om op te letten
De spreker gebruikt 86 samentrekkingen en verkorte vormen, zoals I'm, don't, you're. Spreek ze kort uit, zoals je ze hoort.
- De “th”-klanken: thigh /θaɪ/, authentic /ɔˈθɛn.tɪk/, underneath /ˌʌndɚˈniθ/
- De klanken “sh” en “zh”: radish /ˈɹæd.ɪʃ/, moreish /ˈmoɹɪʃ/, moorish /ˈmɔːɹɪʃ/, varnish /ˈvɑː(ɹ)nɪʃ/, hash /ˈhæʃ/
- Lange woorden — let op de klemtoon: unbelievable /ˌʌnbɪˈliːvəbl̩/, caramelize /ˈkaɹ(ə)məlʌɪz/, ubiquitous /juːˈbɪkwɪtəs/, ventriloquist /vɛnˈtɹɪl.ə.kwɪst/, alcoholic /ˌæl.kəˈhɔ.lɪk/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: gizzard /ˈɡɪzəd/, rhubarb /ˈɹuˌbɑɹb/, caramelize /ˈkaɹ(ə)məlʌɪz/, cleanse /klɛnz/, confuse /kənˈfjuːz/
- /æ/ — opener dan de Nederlandse “e”: radish /ˈɹæd.ɪʃ/, yang /ˈjæŋ/, palate /ˈpæl.ət/, parmesan /ˈpɑːmɪˌzæn/, carrot /ˈkæɹət/
- /g/ — een harde plofklank, geen Nederlandse “g”: gizzard /ˈɡɪzəd/, greasy /ˈɡɹi.si/, grease /ɡɹis/, greedy /ˈɡɹiːdi/, burger /ˈbɝ.ɡɚ/
Zo oefen je met deze video
- Luister de hele video één keer zonder te spreken en noteer de woorden die je niet kent.
- Begin op 0,75× snelheid, spreek zin voor zin na en ga terug naar normale snelheid zodra het makkelijk gaat.
- Neem jezelf op en vergelijk met het origineel; let daarbij op woorden als fry, radish, spicy.
Wat is de Shadowing-techniek?
Shadowing is een wetenschappelijk onderbouwde taalleermethode die oorspronkelijk is ontwikkeld voor professionele tolkentraining en gepopulariseerd door polyglot Dr. Alexander Arguelles. De methode is eenvoudig maar krachtig: je luistert naar native Engelse audio en herhaalt het onmiddellijk hardop — als een schaduw die de spreker volgt met slechts 1–2 seconden vertraging. In tegenstelling tot passief luisteren of grammaticadrills, dwingt shadowing je hersenen en mondspieren om echte spraakpatronen tegelijkertijd te verwerken en te reproduceren. Onderzoek toont aan dat het de uitspraaknauwkeurigheid, intonatie, ritme, verbonden spraak, luisterbegrip en spreekvaardigheid aanzienlijk verbetert — waardoor het een van de meest effectieve methoden is voor IELTS Speaking-voorbereiding en echte Engelse communicatie.