Shadowing Practice: British Chefs Discover Why Koreans Always Eat When They Drink! - Learn English Speaking with Video
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wow oh my god yeah are you strong at alcohol let's find out yeah we'll find out
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alcoholic i think we're gonna be famous oh my gosh we've shown chef sam
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and yvette some of the very best of korean food
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and today we've got someone to help us introduce the traditions
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and delicacy of korean alcohol in a bar that's taking
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that history of tradition
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and elevating it with modern korean twist my name is cat i run this korean restaurant pub called italia
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and i heard
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that you guys want to try korean traditional drink yes yes we do try everything normally it's a shot
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are you strong at alcohol well let's find out yeah we'll find out what's better time to find out than
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when there's loads of cameras watching i thought there was no word as alcoholic in uh Korean.
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You could say alcoholic -yay -yo.
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What does that even mean?
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I'm an alcoholic.
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Are you ready?
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No, I'm not gonna say that.
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My mother's gonna be so pissed off.
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Excuse me?
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My mother's not gonna watch this.
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Alcoholic -yay -yo.
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Our dishes are like not typical Korean food.
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Gave it a little bit twist, mostly from Korea countryside.
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We prepared the grilled chicken leg.
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Oh, that looks amazing.
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Is that bread?
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What is it?
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My brain is registering it as like rice bread.
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Correct.
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It's rice bread.
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We call it sul bhang.
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Sul is alcohol and bhang is bread.
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So it's literally alcohol bread.
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They put the makgeolli in it.
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So makgeolli has a yeast in it.
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So this make like sour rice dough.
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Some people get tipsy even like only eat this.
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Some people.
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Lightweight.
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Texturally, already I can feel I'm gonna love that.
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Cheers.
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Mmm.
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This is unwrapping my brain.
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Yeah.
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It's almost like a bao texture.
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Yes, that's such a good way of describing it.
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Because it's almost like the spongy texture that's so satisfying for your teeth.
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You just like sink into it like a pillow.
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The chicken neck.
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It's really good.
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It's very tender.
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That chili with the chicken.
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Oh, it's probably crispy.
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Yeah.
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So much texture on the plate.
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Wow.
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And this is like the perfect vessel for it all.
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Yeah.
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Can you just get this in the shops here, this rice bread?
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Or is this just here?
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If you go to the market, like sijang, this kind of bread is like huge, like a brick.
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Maybe use my side.
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We saw some things.
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I have never seen anything like this in my life.
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You can't say no. Why is it fizzy?
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Our dishes have all pairing drink.
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First, it's the most common drink in Korea, I prepare soju Do you know how much is soju in convenience store?
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Probably, I don't know, $5?
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Like $8?
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$8?
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Almost like $1 Really?
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Yeah, in convenience store Okay Wow Nowadays, soju is really cheap But a long time ago, soju was like really really premium drink
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Because it's distilled drink Soju was almost like whiskey
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or brandy For like only upper class This soju is made with rice What percentage is this one?
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This is only 13.
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Oh, okay.
76
Wow.
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There's nothing for you, right?
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Knock it back like water.
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Actually, I watched the clip that you guys tried soju.
80
That's too nice.
81
I had to go to work later.
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Do we have to work after this?
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Maybe not.
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Maybe we could really make this last.
85
I don't remember that day.
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Oh, wow!
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It's almost fruity.
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Very clean, very fresh, very light.
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Dangerously nice.
90
I'm gonna shot this.
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I know, she said we have to have some food and then we shot it.
92
We have like a bite of something.
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I feel like it's almost coconutty.
94
I was about to say, why does it taste like coconut water?
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Is there any coconut in there?
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No, not at all.
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Why are we getting coconut?
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For me, I prefer this to the one that we had before.
99
How long have you been running this place now?
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Five years.
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And what was it like opening it in the beginning and then what it is now?
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We were just three friends.
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We wanted to introduce a really nice countryside food to Seoul people.
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Actually, our team made this.
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Really?
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Oh, wow!
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Our dream is to introduce this rice soju to the world.
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The world will accept it with open arms.
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So next, we prepared the makgeolli.
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I think it's really good to pair with...
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Gibson just goes like, oh, I'm so excited.
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Yeah.
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As of yesterday, yeah, yeah.
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Obviously, makgeolli is really good to pair with jeon.
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Korean pancake.
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Oh, my gosh.
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Oh, my gosh.
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This looks amazing.
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Oh, the smell coming from that, the prawns.
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Typically, Korean pancake is made with green onion, but we made with bang -a.
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Bang -a is a really rare ingredient, even in Korea.
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It's part of South Korea only eat this.
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Some people call it Korean coriander.
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Oh, delicious!
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I'm from Busan.
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This is my grandma's recipe.
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Oh, my gosh!
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Amazing!
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So you're honoring your family.
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I love that.
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Oh, they have the sound of that crisp.
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Thank you.
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Mmm.
134
Mmm.
135
Mmm.
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I could eat a lot of that.
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All day.
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All day, seriously.
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I hadn't had chong before until this morning.
140
You haven't had what?
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Is that what it's called, chong?
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Chong.
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It's chong, my friend.
144
Let's get in there.
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I'm just trying out here.
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Chon is delicious.
147
What is chon mean?
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It's my last name though.
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And this is the leaves.
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You can smell it.
151
We put it in the soup.
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It's so perfuming.
153
Mint and dill and tarragon got together and had a baby.
154
This is a wild baby.
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Tasty baby.
156
Let's eat that baby.
157
it actually is more mellow than it smells it's oh it's very very nice i think
158
when you bite into it it's very peppery yeah
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and it's very really strong some korean cannot eat oh yeah
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but this is in this yeah it's totally unrecognizable
161
when you cook it i know it's not alcohol but so sorry it's an interesting flavor He's like having the booze.
162
Is it like high basil?
163
Yes, close to that.
164
I think it's close to that flavor.
165
Look at you, chef.
166
Okay, chef, let's edit that out.
167
In Persian, there's a herb pancake, which is called kuku sabzi.
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And you celebrate Persian New Year a lot with kuku sabzi, but it's a totally different product.
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And that is so exciting to me.
170
This is very delicious.
171
Do you want to try a bit, Oli?
172
Yeah, of course.
173
Oh, look at this.
174
It's good, right?
175
It's delicious.
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We had a jeon in a North Korean restaurant, and it was similar in that it was just vegetables.
177
It was actually deep fried, so it was very, very crispy jeon.
178
And sometimes in a jeon, it can be kind of smooshy in the middle, you know?
179
It's for you.
180
Yeah, it is.
181
Yeah.
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Yeah.
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Sami has become full mother bird.
184
Yeah.
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So I'm going to explain a little bit about this drink.
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This is similar with like cousin of makgeolli.
187
So we call it Dong Dong Ju.
188
Oh, so you have to do it.
189
OK.
190
Yeah, mix it.
191
Now, why is it the soju headed like in a short glass, and then this is like in a bowl?
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I think I need to ask my ancestor.
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Let's hold on them now.
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The soju traditionally have a high alcohol content.
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It's hard to drink as this.
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But this is like four or five percent.
197
This is like a beer.
198
You cannot drink beer as a shot.
199
Yeah, yeah, yeah.
200
Your ancestors got back to you really quick.
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She's so connected.
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Honestly, I feel like we formed a friendship with her.
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Yeah, I speak to her every day now.
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She's my best friend.
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Yeah.
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Oh, yeah.
207
Oh, wow.
208
I can't think of an equivalent drink that we would have in the UK where there's, like, something...
209
Floating in it?
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Texturally.
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You guys love things floating in drinks.
212
The grape soda.
213
There's a thing inside that.
214
What?
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It's not revealing itself.
216
Mmm.
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You gotta chug it.
218
There you go.
219
It fit.
220
Are you having some with us?
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I'm already full.
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She's gonna work.
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It's not a business to run.
224
Cheers.
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Cheers.
226
Oh wow, that's nothing like I was expecting.
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It's kind of sour, right?
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Yeah.
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Yeah.
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And I didn't expect it to be a little fizzy, but there's a richness to it.
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I think I need to try it.
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There it is.
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We're in.
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Yeah, yeah.
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Try it, try it.
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You pour for her.
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Yes.
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And support your arm.
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Yes.
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Yeah.
241
Is that right?
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Look at this.
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I am here now.
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I may not look it, but I feel it.
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Okay, cheers.
246
Yeah?
247
Yup.
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Yup.
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Yup.
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You can feel the sparkling.
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A little bit of sparkling.
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Yeah.
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This is a bourbon drink.
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So real broccoli is still bourbon king.
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During shipping. To the alcoholic?
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Yeah!
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Can I try?
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Yes!
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I know, I know, I know.
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I know he's at the back there like, come on, someone give it to me.
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I was waiting.
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Someone give it to me.
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By the end of this, give someone of age 10 years.
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He'll be like a seasoned alcoholic.
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That's good, isn't it?
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It's really good.
267
Yeah.
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Korea's a place to come for alcohol.
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Me too.
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Do you need more of this?
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No, no. Go for it.
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The sweetness, seriously, I can't get over that sweetness.
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It's for you.
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She's like, who?
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This is sweeter than more.
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I think because you're working, though.
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Victory.
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It's like a very alcoholic milkis.
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I was just about to say it's my milkis.
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Because it has this almost like dairy richness to it.
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The sweetness that comes with it.
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It's very drinkable.
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You would think that's just some soda.
284
Yeah.
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Drink with me, please.
286
The sweetness of this with the...
287
Yes, cheers.
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You're not working after this, right?
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Yeah, I'm going home.
290
Yeah.
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We'll go to the town after this.
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Okay.
293
Sammy's got big plans.
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Yeah.
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Join us.
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You're enjoying this, aren't you?
297
It's two.
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Yeah, I am forgetting that it's alcoholic, definitely.
299
Cut to the end shot.
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My face down in the pancake.
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I think this might be one of my favorite drinks that we've had so far.
302
Same.
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No one asked me to do this.
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Same.
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It's my favorite too, same.
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Two glasses in.
307
Yeah, yeah, yeah, me too.
308
Yeah, yeah, yeah.
309
He's like, oh, you guys got another spare chair?
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I can give you one.
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Yeah, there you go.
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My nose, nose.
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Oh, wow.
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Okay, okay, I know.
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Is this a pear?
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Yeah, right?
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Is that the same herb that's been shredded again?
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Oh, okay.
319
Oh, okay, so we tasted the oil today.
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But I have never tasted the oil or the herb before, so I'm very excited about that.
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This is gochujang, UK.
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First, you try with the seaweed chips.
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There's like a little vessel.
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Cheers.
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Let's go, cheers.
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Okay, just gonna do it.
327
Mmm.
328
What? That is.
329
Yeah.
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Yep, yep, yep, yep.
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Oh my god, yum.
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Very, very tasty.
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And I love the heat, the spice at the end.
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The sesame.
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Yeah.
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That's so interesting.
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The oil tastes nothing like the herb.
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It's totally different.
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You don't have to, like, react always like it's delicious.
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Like, maybe, like, they will think that it's not advertised.
341
No, but everything is so good.
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Let me tell you something about me and Sami.
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We love food, and we don't pretend.
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These are two things.
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So if we just go, oh, well done, that was so good, and then we put the chopsticks down, then you know it was fine yeah really good delicious yeah
346
really thank you how is it different from beef tartare you get in the uk
347
or in france the shape this is yeah is a big
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deal the very typical french tartar is very mustardy you taste mustard salt pepper this flavors are
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so rounded it just makes you want to keep going
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and i feel like the the classic french tartar after a
351
while you're like okay well it's great but this is just flavorful for something that is
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so in terms of its ingredients you would think it would
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be very heavy to eat it actually feels very light yeah try oh yes is
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that what you're wrangling for this okay i see your game plan here I respect it.
355
Okay.
356
What?
357
What?
358
The texture. So good.
359
You're right.
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It's weird to say it about raw beef, but it doesn't taste light.
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Because the natural sweetness of the meat, it picks up the sweetness that's going on here.
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This is a side dish for alcohol.
363
Oh my gosh.
364
Who would have thought?
365
Samantha!
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Goodness sake.
367
The alcohol.
368
We need to drink the alcohol. So, oh!
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Look at that.
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It's like a chalice.
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Oh my gosh.
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I feel like I'm in Aladdin.
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You look like a queen with massive hands.
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How do you know?
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How do you know that's my dream?
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And what's the alcohol?
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This is called Myeongchon Jukyeonju.
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So Jukyeon is the name of the flour.
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This is made with rice and flour.
380
And how strong is this one?
381
This is 18%.
382
We're climbing up.
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We're doing great.
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I feel fantastic.
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I bet you do. And this...
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Class, sound is terrific.
387
So when you cheers, the sound is like a bell.
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I feel like I'm in church.
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Church bells!
390
Where's the incense?
391
Ooh!
392
That's sweet!
393
It's almost like a dessert wine.
394
But not as sweet as that.
395
Not as sweet as a dessert wine, but like, initially when you drink it and smell it, It does give dessert wine vibe.
396
It does have a little bit of a honey situation going on.
397
Yeah, at the end, yeah.
398
It almost ends more or more on the alcohol than on the sweetness.
399
So you feel like you could keep going.
400
And then this is for Gibson.
401
Yes!
402
Take a sip, don't...
403
I mean, it's up to you.
404
They're all really good.
405
They're all really smooth.
406
Really smooth.
407
Like there's nothing to them and then you're like, Oh, this is alcohol.
408
Do people take this as a shot?
409
This is too heavy for a shot.
410
Exactly, yeah.
411
I was about to say, as I'm sipping it, there's no way people have shot it.
412
I mean, if you are, good for you.
413
And then what's this one?
414
Yeah, is that cabbage?
415
So this is kimchi tuna roll.
416
Oh, tuna.
417
So this is, we wash the kimchi, and we put the rice, tuna, mayo, and UK on the top.
418
That's wild.
419
Surf and turf, my friend.
420
Man, my brain is ready.
421
Mm.
422
What?
423
Explain to me why that works.
424
Yeah.
425
As a chef, if you were asking me to put a dish together, I would never ever put tuna mayo with gochujang beef tartare.
426
Wrapped in kimchi?
427
Yeah.
428
So how did you think to put those two things together?
429
When we were in the back, we were hungry.
430
We had a leftover yuke, and we had a leftover kimchi tuna roll.
431
And we put on the top, and we ate it.
432
And it was, like, so good.
433
Yeah.
434
You have to make it in the menu.
435
That's so cool.
436
Chef snacks.
437
Yeah, it's like, right?
438
I took on the menu.
439
Step up, Gibson.
440
It's your time.
441
It's my time.
442
He's more interested in the drink.
443
I kind of am, but I didn't want to say it.
444
Because that's impossible to describe.
445
That is why that works.
446
Yeah, the tuna, right?
447
I was going to say, it just reminds me of tuna mayo, but in like an elevated way.
448
Very elevated way.
449
Oh, hot damn.
450
Oh!
451
So this course is summer course.
452
This drink is Gyeongseong Gwahaju, understand as a Korean port wine.
453
This is 20 % We're moving up, I call content We're moving up, get ready to get set Don't you zoom in on me
454
It does look kind of thick Almost like mirin Look at that,
455
you can see the line That's the alcohol my friend Cheers Oh the smell Sorry we got there It's really strong
456
oh that's nice i like that a lot it's 20 i need to check
457
and it goes out easier
458
so hello this is one of my favorite korean drinks this is great
459
that is very very nice i can already imagine how well
460
that will go with spices wow that color is so vibrant this spicy cellar with the squid and the noodle.
461
I honestly think about having this and then having a sip of this is making me very excited right now.
462
Cheers.
463
Just based on looking at the color, you would think that this is gonna be really heavy, really intense, but no. It's so refreshing, so light.
464
That squid is perfectly cooked.
465
Yeah, it's not chewy.
466
No, that is summer, you're right.
467
And the crunch, it's so satisfying.
468
When you've got that spice in your mouth yeah
469
and then you have this on top right like this is like divine
470
oh she took it as a shot is that what is wrong oh my gosh jesus they're not here to play
471
g and gibson listen don't even look at me you're cut off oh no it's good right yeah Oh, yeah.
472
You're feeling it?
473
It is quite strong.
474
Yeah.
475
It's getting hot in here.
476
Yeah, yeah.
477
It's getting hot.
478
This is where I say that I feel fine, but I watch it back and I'm like slurring all of my nerves.
479
I feel fine.
480
I will, yeah.
481
Huh?
482
But it is interesting because when you say to me, this is a bar, in my mind in the UK, I think like, oh, there'll be some like tiny little snacks
483
that go with it the food is really just you know
484
there to make sure you can still walk out the door
485
how do you see it as the business owner this kind
486
of culture is natural in korea yeah they ate meal
487
and come here too what so here what are they eating before maybe like barbecue and then
488
This isn't that for one person, though.
489
Yeah.
490
Oh, OK.
491
I see.
492
Yeah, and this is what I love about the Korean culture.
493
It's like every single thing is always built for sharing.
494
Yeah, right.
495
This suits me.
496
It makes sense.
497
Like, I think the UK drinking culture maybe lacks that because we have, what, like a bag of crisps and pork scratchings at most.
498
And for me, as a chef, as someone who loves food, I think this is the way to do it.
499
Yeah, you've done it.
500
This is amazing.
501
Perfectly.
502
Exactly.
503
And it brings out the best in the alcohol.
504
It makes me enjoy the drinks more because of what's going with it.
505
Thank you.
506
Cheers to you.
507
Tea.
508
So that, of course, is the dessert.
509
Cheese!
510
Okay.
511
She yelled it. Do you know what?
512
Maybe you should leave this alone.
513
Oh my gosh.
514
Oh, my gosh.
515
Oh!
516
This is amazing.
517
Okay.
518
We prepared hondonjuk.
519
Okay.
520
It's literally meaning chaos drink.
521
Chaos drink?
522
Yeah.
523
Oh.
524
Turn those cameras off.
525
Hondonjuk is the same meaning of cocktail in the Joseon dynasty.
526
So, we put a little bit of rice soju, the makgeolli.
527
Okay.
528
And this is blackberry wine.
529
Pour like this.
530
Okay. And mix.
531
Oh, my word.
532
The color!
533
Oh, hot damn.
534
Hot diggity damn.
535
Cheers, chef.
536
That's good.
537
You are not allowed any of this.
538
This is so good.
539
It's not as strong as I thought it would be.
540
It's not that sweet though, right?
541
No, no, no. It's not very sweet.
542
I will, yeah.
543
Huh?
544
Do you need to shoot?
545
Sorry?
546
Do you need to shoot?
547
Why?
548
Yes, everything's fine It's very good I think you're gonna be famous
549
Oh my gosh, for all the wrong reasons.
550
It's like a Korean version of a pina colada.
551
It is!
552
It is.
553
Oh my God.
554
Someone's still got their brain.
555
Oli, Oli, Oli.
556
I don't know what you want to say anyways.
557
Listen, the thing is, if you knew me, you'd know that I almost never drink, and I'm glad that today is the day that I decided to drink that.
558
Yeah.
559
You and me both.
560
So this is a Korean pear, blue cheese, and bean powder.
561
Oh, bean powder.
562
So in Jeon -mi, normally we make a rice cake and we roll on the bean powder.
563
This is really the tea flavor.
564
So we take the cheese and the pear, in the honey, in the powder.
565
So dip it a lot.
566
It's really tasty.
567
A lot.
568
Make the most of it, Sammy, because we can't get that through customs.
569
Go heavy on the powder.
570
You said that.
571
More?
572
I said that?
573
yeah i have not tasted something like that that's
574
so different that's almost milky yeah it's like a toasted milk powder yeah my brain that's the closest thing
575
that i have for
576
that i would never think of putting brie with pear this
577
powder with honey yeah i think the powder is probably the bit
578
that feels different but also it's the thing
579
that makes it something that's exciting and then we cry again oh my gosh
580
look i feel so privileged yeah they've invited us into something
581
that you have i mean i can't imagine the hours the work the tears
582
that have gone into this and it all shows it's beautiful
583
and thank you so much for sharing it with us yeah thank you so much for introducing all these beautiful flavors.
584
And I like how you combine the old and the new.
585
And I think that's really, really nice to see.
586
As you progress in the industry, you realize it's so much work, so hard.
587
I had so much respect for her.
588
The amount of risk and courage to be able to form an idea, to put it out there, to execute it as well.
589
But especially as a young woman, it's an incredible thing that I guess we have particular empathy for.
590
From two women chefs to another woman chef.
591
What a privilege.
592
Thank you so much.
593
Thank you so, so much.
594
I'm really proud of it.
595
You should be.
596
You should be.
597
It's something to be proud of.
598
And what a delight to see your quick connection with your ancestors. That was the highlight!
599
That was the highlight of the whole thing!
600
Oh, wow.
601
I'll remember this for a long time.
602
Thank you.
603
Good job, guys.
604
Yay!
605
Oh, yeah, come and sit in between us.
606
Ready?
607
Three, two, one.
608
Omnaren Yogi Gachi!
609
Thank you very much.
610
Thank you!
611
Thank you so much.
612
Cheers to you, sir.
613
Cheers to you, sir.
614
This is the biggest seafood market in Korea.
615
100 kilograms.
616
Oh, look at the skill.
617
Okay, yeah, sure.
618
It is fun.
619
It is a fun feeling.
620
Oh, wow.
621
What is happening?
622
There you go.
623
100 % still moving.
624
What is that?
625
The dog's penis.
626
I've lived a good life.
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Vocabulary and speaking notes for this lesson
This speaking lesson is built on the video “British Chefs Discover Why Koreans Always Eat When They Drink!”. The speaker keeps coming back to these words: drink, korean, alcohol. This video has 625 sentences and 3851 words to shadow. The speech runs for 25:32. The speaker talks at a natural 151 words per minute, close to everyday conversation. 83% of the words are among the 3,000 most common in English; the rest is worth studying before you start.
Key vocabulary in this video
15 words from the video worth learning, with pronunciation and meaning:
| Word | Pronunciation | Meaning |
|---|---|---|
| cheers | /t͡ʃɪəz/ | A common toast used when drinking in company. |
| gosh | /ɡɑːʃ/ | A mild expression of surprise or enthusiasm. |
| chef noun | /ʃɛf/ | The presiding cook in the kitchen of a large household. |
| alcoholic noun | /ˌæl.kəˈhɔ.lɪk/ | A person who is addicted to alcohol. |
| powder noun | /ˈpaʊ.dɚ/ | The fine particles which are the result of reducing a dry substance by pounding, grinding, or triturating, or the result of decay; dust. |
| tuna noun | /ˈtjuː.nə/ | Any of several species of fish of the genus Thunnus in the family Scombridae. |
| delicious adjective | /dɪˈlɪ.ʃəs/ | Pleasing to the sense of taste; tasty. |
| flavor noun | /ˈfleɪvə/ | The quality produced by the sensation of taste or, especially, of taste and smell in combined effect. |
| jun noun | /dʒʌn/ | A monetary unit of North Korea and formerly of South Korea, equal to one hundredth of a won. |
| introduce verb | /ˌɪntɹəˈdus/ | To cause (someone) to be acquainted (with someone else). |
| dish noun | /dɪʃ/ | A vessel such as a plate for holding or serving food, often flat with a depressed region in the middle. |
| texture noun | /ˈtɛkst͡ʃə(ɹ)/ | The feel or shape of a surface or substance; the smoothness, roughness, softness, etc. of something. |
| dessert noun | /dɪˈzɝt/ | The last course of a meal, consisting of fruit, sweet confections etc. |
| herb noun | /hɜːb/ | A plant whose stem is not woody and does not persist beyond each growing season. |
| honey noun | /ˈhʌni/ | A sweet, viscous, gold-colored fluid produced from plant nectar by bees, and often consumed by humans. |
Phrasal verbs you will hear
| Word | Pronunciation | Meaning |
|---|---|---|
| find out verb | To discover, as by asking or investigating. | |
| move up verb | To promote, put onto a higher level. | |
| bring out verb | To elicit, evoke, or emphasize (a particular quality). | |
| cut off verb | /ˌkʌt ˈɔf/ [ˌkɐɾ ˈɔf] | To remove by cutting. |
| get back to verb | Return to (an activity) | |
| get over verb | To overcome. | |
| get together verb | To meet, to gather together, to congregate. | |
| go out verb | To leave, especially a building. |
Sentences worth repeating
Short, complete lines from the video that you can reuse in everyday conversation:
- Do we have to work after this?
- Why are we getting coconut?
- You're enjoying this, aren't you?
- He's like, oh, you guys got another spare chair?
- How do you know that's my dream?
Grammar in this video
The structures the speaker uses most, with the exact words from the video:
| Structure | In the video |
|---|---|
| Present perfect have/has + past participle — a past action that still matters now | we've shown · have never seen · haven't had |
| Passive voice be + past participle — the focus is on what happens, not who does it | is made · is called · been shredded |
| Relative clauses who / which + clause — extra information about a person or thing | pancake, which is · someone who loves |
Pronunciation to watch
The speaker uses 84 contractions and reduced forms, such as I'm, you're, gonna. Say them the short way, as you hear them.
- The “th” sounds: smooth /smuːð/, thick /θɪk/, empathy /ˈɛmpəθi/
- The “sh” and “zh” sounds: gosh /ɡɑːʃ/, chef /ʃɛf/, delicious /dɪˈlɪ.ʃəs/, dish /dɪʃ/, friendship /ˈfɹɛn(d)ʃɪp/
- Long words — get the stress right: alcoholic /ˌæl.kəˈhɔ.lɪk/, ingredient /ɪnˈɡɹiːdi.ənt/, traditionally /tɹəˈdɪʃ.ə.nə.li/, coriander /ˈkɔ.ɹiˌæn.dɚ/, delicacy /ˈdɛlɪkəsi/
How to practise with this video
- Listen to the whole video once without speaking and note the words you do not know.
- Start at 0.75× speed, shadow it sentence by sentence, then go back to normal speed once it feels easy.
- Record yourself and compare with the original, paying attention to words like cheers, gosh, chef.
What is the Shadowing Technique?
Shadowing is a science-backed language learning technique originally developed for professional interpreter training and popularized by polyglot Dr. Alexander Arguelles. The method is simple but powerful: you listen to native English audio and immediately repeat it out loud — like a shadow following the speaker with just a 1–2 second delay. Unlike passive listening or grammar drills, shadowing forces your brain and mouth muscles to simultaneously process and reproduce real speech patterns. Research shows it significantly improves pronunciation accuracy, intonation, rhythm, connected speech, listening comprehension, and speaking fluency — making it one of the most effective methods for IELTS Speaking preparation and real-world English communication.