Практика Shadowing: British Chefs Feast in the Korean Countryside! - Изучайте разговорный английский по видео

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We had no clue for anything that we were gonna do.

I was like, what are we doing, guys?

You guys have met Youngmin.

It's his father -in -law and mother -in -law's father.

We prepared some food for all chefs.

Oh.

I was just feeding it.

No choice, all in one.

If I was a child and I saw that before I went to bed, I would have nightmares.

All your daughters are pretty.

Look at your face.

Hi.

What's your name?

Robin.

Robin?

Nice to meet you, Robin.

Nice to meet you.

I'm Samantha.

Is this your Rocha?

Oh my gosh!

She definitely does look like you.

You guys need to harvest for lunch today.

Gladly.

For me to work.

Before you get farming away, you need to look the car.

I still have that.

Yeah, same.

I call it the Aunty hat.

Do I look like a Korean Aunty now?

Yeah, exactly.

What's Aunty in Korean?

Emo.

Emo Sam.

Sam Emo.

Sámi -mo!

Ibeti -mo, Sámi -mo!

Sanchu -ta -ite!

Oh, wow!

Technique -y!

That's something.

That's technique!

Oh, yeah!

She makes it look easy.

This is about to be the freshest Korean banchan.

So when you make a ssam, we're going to have a selection of lettuce.

Look at that!

You're good on those leaves, I bet.

Oh, no, no, that's fine.

Listen, I'm committed.

I will not rest until every leave is straight.

What's next?

Lift your visors a bit, guys, so we can see your faces.

Listen.

I'm at work right now.

Let's get the cabbage.

How am I pulling out the cabbage?

Just pull the whole thing out.

No, he's going to bring a knife for the cabbage.

Thank you for stopping me.

These giant cabbages, this is what they make kimchi with.

Wow.

Oh, straight into the head.

Oh my gosh.

That's a weapon.

That's a big boy.

Go on, Sam, emo.

I believe in you.

Confident, Sammy.

Sam, emo, sorry.

Yeah, come on, please.

The respectful term, please.

My first camera!

Yes!

Why does this feel like Animal Crossing?

This is my souvenir.

I'm taking this home.

Can I put this on a keychain?

Wow.

There we go.

I think I was forced to ask.

Looking good.

I want to live here.

That's a thumbnail.

I bet.

I bet this is a thumbnail.

I'm kind of flashy.

Can you put a song here and then, yeah.

Should we write a jingle?

All right.

We have more.

I'm going to take a look.

We have some specific Korean root vegetables that you have never even seen before.

Oh, hello.

These leaves, called Chinamul, we're going to harvest a little bit of young leaves and we'll make the banchan out of this one.

Okay, okay.

Banchan is sidey.

Just the baby ones.

Yes.

100

Oh.

101

Sammy's just digging in.

102

I love trying everything.

103

This is so good.

104

It tastes like a very green mango, if it makes sense.

105

Wow.

106

Oh, he doesn't want to try it.

107

It doesn't smell.

108

It's an adventure.

109

They're actually quite dangerous to try unless they're cooked.

110

It's time to go.

111

Let me call my mother!

112

Say my goodbyes!

113

So dead fast Josh!

114

That was quite a little.

115

I was like, wait, I think he was joking.

116

That revealed an inner earpiece.

117

That was lurking there, yeah.

118

Did you try to leave it there?

119

Yeah I did.

120

It joined me.

121

Suddenly the experience was washed away from that display over there.

122

What is that?

123

Doraji.

124

Now I know.

125

Say no more.

126

You know how we saw so many things at that market, and you're like, what the heck are these things?

127

Right, that was one of them.

128

Did you see the root?

129

It almost looks like a very thin parsnip.

130

This is todok.

131

We're going to make a banchan out of this.

132

Fantastic.

133

So this is todok.

134

Very, very similar to ginger in the way that it's presenting.

135

Yeah.

136

So this is doraji.

137

This is todok.

138

So you can tell they're kind of got a lot of similarities with ginseng.

139

Yeah.

140

Similar tasting as well.

141

Like quite a strong, a little bit bitter taste.

142

So when you're preparing them, you don't just eat them raw usually.

143

Have you been to a farm like this?

144

No, never.

145

This is amazing.

146

There was a great introduction to the Korean hospitality and the love

147

that Koreans have for their food and for sharing with the people around them.

148

You may have noticed as we passed all of these pots over here.

149

Almost every house I've seen in the countryside will have pots like this.

150

Oh my gosh, please.

151

Wow, look at that!

152

Here is the jenjang.

153

So that's the soybean paste.

154

Oh my gosh.

155

How long has that been there for?

156

This has been there for about two years.

157

Oh my gosh.

158

If you want to grab some with your spoon, yeah, go for it.

159

Thank you.

160

Wow, that is like...

161

Intense?

162

Intense flavour.

163

Oh, wow.

164

A bit different than the soybean paste you get in the UK.

165

Oh yeah. But...

166

Is it good?

167

It is really good.

168

But it's obviously hard in context, you're not eating it like that.

169

Yeah.

170

That and the sound, yes please.

171

That packs a punch.

172

Oh my gosh.

173

Oh my gosh, the amount of flavour.

174

That is incredible.

175

Oh, for later?

176

Yeah, how much do you want?

177

Please be useful.

178

The flavour on that is incredible. That almost tastes caramelly.

179

Oh, look at that.

180

And how long has this been here?

181

This has been here for three years.

182

I think you're not tasting it, you're taking...

183

No, you're alright, have a taste.

184

Have a taste yeah

185

i'm just a little bit they said it's going to be extremely salty you're just trying it by itself

186

that is delicious it's not very salty i mean that was saltier yeah yeah yeah

187

oh wow that's actually quite and then you get the easy

188

and then the spice comes through the end at the end yeah that's delicious

189

that is tasty tasty stuff oh my goodness you have to Yeah, the drenchant.

190

A tiny bit.

191

Yeah, yeah.

192

It packs a punch.

193

It packs a punch.

194

I'm thinking about that in the context of a broth or anything.

195

I mean, you only will need a little bit, and it's just going to permeate so much flavor.

196

Should we sit down and eat?

197

Absolutely.

198

Yes, please.

199

I've never seen anything like that.

200

All that herbs and spices.

201

Mmm, that's going to heal me.

202

Talk about privilege.

203

My gosh, this is incredible.

204

We're never going to get this experience ever again.

205

This is once in a lifetime.

206

And for most people, not even that.

207

I feel very moved by this one.

208

This is very special.

209

I hope you're hungry.

210

Oh, I'm hungry.

211

I mean, after all of that, I think we deserve a meal.

212

Yeah, we've worked so hard.

213

We've worked really hard.

214

This farm is basically alive because of us, obviously.

215

You see how well it's grown?

216

You see how it's flourishing?

217

You're welcome, guys.

218

We worked from home.

219

Hi, Robin.

220

You having a good time? yeah okay i'm having a great

221

time are you gonna eat some food with us maybe oh

222

that would be

223

so fun what's your favorite thing to eat mcdonald's oh good

224

choice high five okay do you guys want to come

225

and sit down oh what a setup oh my word that's all the leaves

226

that we picked so what's the vibe we sit cross -legged

227

or yeah or we recline like the romans wow look at

228

that oh my gosh I don't even have any language for that.

229

Look at that slow cooked pork.

230

What have you done, young man?

231

Can we just survey the jiggles?

232

I'm good at this.

233

I'm good at this.

234

I'm good at this.

235

I'm good at this. That means...

236

They swear fealty for life.

237

What a feast.

238

Firstly, here, this obviously...

239

That's the cabbage.

240

Looks like kimchi.

241

This is essentially fresh kimchi.

242

Let's taste it.

243

Kottori.

244

Oh!

245

Right?

246

Delicious.

247

Really good.

248

Crunchier and lighter than your average kimchi.

249

It's not as pungent.

250

I think that's literally the cabbage you picked.

251

If we were not here to pick that cabbage, you all wouldn't be eating.

252

Shall we try some of the roots?

253

So this was the thicker one.

254

You could taste the ginseng flavor in this.

255

And it's with gochujang.

256

A bit of gochujang.

257

It cuts through the flavor, makes it a bit less bitter, a bit less strong.

258

But it still has quite a distinct aftertaste.

259

I love the texture of that.

260

Yeah, but it's like a chew crunch.

261

Yeah, it's like a cooked carrot, but like a crunch from the turnip.

262

And a bit fibrous, but in a nice way.

263

The carrot and the turnip mix are ginger. But spicy.

264

Yeah, yeah.

265

Mixed with gochujang.

266

Yeah.

267

Alright, pork palate cleanser.

268

Now we're going to have to try a bit of the samjang.

269

This is bostam, which is essentially like braised pork.

270

Koreans know how to cook pork, man.

271

Yeah, the pork has been insane.

272

These two are best pals.

273

They're brothers.

274

They're twins.

275

Actual twins.

276

Yeah, yeah, yeah.

277

Oh my gosh.

278

That pork is so good.

279

Oh you put it in like a ssam?

280

Oh yeah.

281

Yeah, ssam dance. For me?

282

Thank you.

283

Cheers!

284

You're supposed to go all in one.

285

Sam knows her Sam.

286

Yeah.

287

Wow, look at that.

288

What's up with that?

289

What?

290

Oh.

291

Oh, Sam.

292

Oh, Sam.

293

Oh, Sam.

294

Oh, she's beating you.

295

Okay.

296

All in one.

297

No choice.

298

All in one.

299

Get it in.

300

Oh, you did it.

301

You did it.

302

You did it.

303

That's what that means. That was great!

304

Just cheers, Gibbs.

305

Oh, that's lovely.

306

It's delicious.

307

It's so delicious.

308

It's delicious.

309

The cucumber and the cucumber.

310

Thank you.

311

Mmm!

312

Mmm, so delicious.

313

It's good!

314

There's sesame in that.

315

I kind of forgot that I was old.

316

It's when I drank.

317

Oh, that root.

318

The root's lovely.

319

It's good, right?

320

There's just so much flavor in all of these ingredients.

321

Don't you think they'll work so well with the pork?

322

I've never seen black chicken before.

323

I've just realized that's chicken.

324

I thought that was fish.

325

Yeah!

326

That's right.

327

You know how they have black pigs?

328

These are black -skinned chicken, eh?

329

Smells so good.

330

Chicken.

331

Chicken, yeah.

332

Okay.

333

Mmm.

334

It's viewed as quite a healthy, hearty meal and has a bit of a richer chicken flavor than most chickens.

335

Yeah.

336

I would assume that because it's always for braising, is it like an older chicken also?

337

You're going to have to ask the chicken.

338

I didn't get that.

339

Ask the chicken.

340

Okay. So.

341

I mean it's heads right there.

342

I This

343

is the broth that the chicken was cooked in.

344

Oh my god.

345

Yeah Oh, that's the one.

346

This is what ginseng tastes like.

347

All of that fat and...

348

Yeah, feel and look gelatinous.

349

Usually when it's cooled down is when it gets to that stage, but this is so good.

350

I actually prefer that even to the chicken itself.

351

Yeah, try that.

352

Yeah, it's really...

353

Try that, it's so good.

354

The ginseng, oh, you can taste the ginseng.

355

I'm desperate to know what the deal with the chicken is.

356

It's black chicken.

357

It's good, isn't it?

358

That's freaking good.

359

That's right.

360

Oh.

361

I think it's that broth with some rice, I think.

362

Oh my gosh.

363

That's going to be incredible.

364

Oh.

365

It looks like porridge.

366

Sam, you were saying you wanted chook.

367

Oh my god, yes.

368

Stop saying that.

369

That's going to be ridiculous.

370

Oh my word.

371

I mean, look at it.

372

It basically looks set.

373

Look at the waffle on that.

374

Are we ready?

375

I'm so ready.

376

Oh my god.

377

No. Just no. What do you mean?

378

It's too good for mouths.

379

It's too good for mouths.

380

Because I haven't had ginseng before, I'm trying to pick out what it is.

381

You know that end taste that tastes quite herbally?

382

That's ginseng.

383

Ooh, ooh, ooh.

384

Here we go, here we go.

385

Try that.

386

Ginseng.

387

Extremely good for your health, good for your stamina.

388

It's like right in me.

389

Good for everything.

390

Oh, that's a lot.

391

But did you like it?

392

No, not on its own.

393

It's a background flavour.

394

But it doesn't linger in that way.

395

It's actually quite clean.

396

Holy moly.

397

It's something else.

398

Whatever you have, you're cured now. That chook healed everything.

399

Oh, it did.

400

The memory of that chook heals everything.

401

It was, oh my gosh, it was just phenomenal.

402

Yes.

403

Oh, wow.

404

Intense, right?

405

That's just like root.

406

I don't know, man.

407

It's like the most root.. rootiest root flavor.

408

Wow!

409

Oh!

410

Speak of the devil, literally.

411

You know that's coming alive at night, don't you?

412

Oh, wow!

413

Oh, and they're.. oh my gosh, I feel so...

414

They're giving us some, my goodness.

415

Oh, thank you so much.

416

Oh my god, this!

417

This stuff is precious.

418

Oh my.

419

Am I hairless?

420

Am I hairless?

421

So it's soju and in ginseng.

422

Oh my word.

423

Are we downing this?

424

I wouldn't.

425

No, it's up to you.

426

It's up to you.

427

It might be easier.

428

Yeah, cheers.

429

Down the hatch.

430

Let's go it.

431

Let's go.

432

Burned away.

433

Burned away for life.

434

Wow.

435

That has gotten stronger with age.

436

Guys, I know I've changed on this trip.

437

This might be a bridge too far.

438

I thought you could.

439

Everyone's having a thirst today.

440

YAYYYY!

441

You know what?

442

We need a bit of meat in order to flush away.

443

Oh yeah?

444

Yeah, yeah, yeah, wait.

445

He has one shot of soju, he's like, I don't need any food, I'll just keep drinking.

446

That keeps living.

447

That's the tip, guys.

448

Yup.

449

That's what I expected soju to taste.

450

I think some of my organs have been disintegrated.

451

Is that crab?

452

It is crab!

453

I'm going to put a lot of rice in the sea.

454

I'm going to put a lot of rice in the sea.

455

I'm going to put a lot of rice in the sea.

456

Look at this.

457

This is ganjang gejang, which is essentially raw crab.

458

Wow.

459

Okay.

460

I have no frame of reference for that.

461

I mean, even ceviche though, it's a totally different thing because you're having normally like a fleshy fish.

462

Totally different.

463

And that's literally a whole crab.

464

Yeah.

465

But with rice.

466

Wow.

467

Look at that.

468

I mean, this one bite.

469

I'll do it in one bite.

470

That's a big bite.

471

Oh my god.

472

mouthful that's a lot of raw crab and rice let's do it

473

that's a big mouthful it's gonna it's gonna be wild so we hear a comment i think

474

then it's some fresh crab yeah really fresh it's really tasty

475

and it's like you definitely taste seafood the soy sauce with it i think it's really really tasty the texture

476

and the rice so i think the chili yeah helps give a bit of crunch

477

if not everything else is just like yeah yeah soft because Crab often is quite meaty, right?

478

Yeah, but raw.

479

Whereas when it's raw, you lose all the meat.

480

It's just slimy.

481

Yeah, I feel like I really appreciate that.

482

And in my brain, I can see that it's good.

483

But it's maybe not my taste.

484

When I first tried this, I couldn't handle it at all.

485

Oh, really? So intense.

486

It is one of the most intense dishes.

487

It's something that Gabby, like my wife, craves every time we come to Korea.

488

Oh my gosh, that booze is still...

489

She's lingering.

490

Because you have tried the ganjang gejang, you tried the soy sauce crab you need to try the

491

yang niom crab oh this yeah as you saw omonee doing

492

with the other crab she's grabbed sort of body part of the crab

493

and squeezed it onto the rice you can just do

494

that right into your mouth it's very gingery this is tasty

495

oh yeah i love this one okay yeah this is like

496

a korean crab ceviche the other one was very clean you

497

have to really love the flavor of the crab itself to be into that it leans into the walnuts Yeah, but this doesn't mask it.

498

You can still taste the crab, absolutely, but it's almost like you've got the other flavors that are bringing out the sweetness there, which is like...

499

Yeah, this definitely tastes, the crab tastes sweeter in this one.

500

Well, I think certainly in terms of the Korean food that I know actually is embarrassingly limited.

501

I order from my local Korean takeaway.

502

I get the kimchi pancake, I get the tteok -boki.

503

There's certain dishes, the bulgogi, that you think, oh, that's the beginning and the end of Korean food.

504

Yeah.

505

But being able to, particularly I think when you are seeing the produce, literally like pulling it out of the land,

506

there's like a complexity and a broadness and a nuance

507

that is so much more than just those like flagship dishes that you know about.

508

So I'm finding this very, very precious as an experience.

509

Yeah.

510

We would not have been able to experience this if we were not here with you guys.

511

You come to Korea and you think, like you said, you have the very touristy Korean type of food, what the world knows.

512

And I never thought about raw crab, fish and chicken and just all of this together.

513

And it's just so nice to be fully immersed in the Korean culture.

514

Korean produce.

515

Korean produce and to be in someone's home.

516

That is the biggest thing.

517

It's like we both of us as chefs, we cook for our friends and our family in our homes.

518

And then to have that people do it for us in return.

519

and strangers, that's something.

520

Because it's interesting, when you become a chef, people get funny about cooking for you.

521

Yeah, yeah, yeah.

522

Which is sad, which is sad.

523

It is sad.

524

Because we cook for people constantly.

525

Yeah.

526

But no one is going to be like, oh, let me cook for you because you've cooked me a whole meal.

527

But people's first instinct is, I'm never going to cook for you, you're a chef.

528

But it's not even about the food.

529

It's not because I'm like, oh, I really want to take a break from cooking.

530

But the reason why we love to cook for people over and above giving them food is delicious, is an opportunity to share your heart with someone, to like show them love,

531

to nourish them like inside out, really show them your culture.

532

Yeah.

533

So to be able to experience that at the hands of someone who I've never met before, that feels like a real moment of.. privilege

534

and i mean i'm just watching young men's little girl out

535

there it's like this is like that's actually what it is

536

it's like connecting with someone's family their heritage yeah the things

537

that matter to them yeah the generosity that we've experienced this trip

538

so far yeah it's it's it takes the it actually takes

539

the deliciousness of the food to a whole new level yeah yeah

540

and i find quite touching is literally people feeding you from your hands there's Something very beyond language.

541

It's such an innately nurturing act.

542

I mean, maybe less so when Imokasi put the fermented...

543

Yeah, the fermented stingray in my mouth.

544

That was more an act of oppression.

545

I only ate it because of her hands.

546

Yeah, if anyone else had given that to me, I would have flicked it straight out.

547

Wow!

548

There's more.

549

Oh, that looks great!

550

Look at that!

551

Oh my gosh!

552

What?

553

Pineapple and watermelon?

554

Pineapple and watermelon?

555

Oh my goodness!

556

It smells so good!

557

It smells so floral!

558

It smells incredible!

559

Yeah!

560

It's Korean cider, which is not actually cider.

561

It's essentially Sprite.

562

Okay.

563

Oh, that's so clever.

564

Cheers.

565

Cheers.

566

Have a little sip of that.

567

Oh, I mean, that's about as refreshing as it gets.

568

I'm going to do that when I go home.

569

Mm -hmm.

570

Holy crap.

571

Look at the color of that tomato.

572

Mm.

573

Oh, this is...

574

Mm -hmm.

575

Oh, my God, the tomato.

576

This is, yeah, I know.

577

Did you have that?

578

Oh, yeah.

579

Of all of the things in this, the tomato isn't the thing I was most excited about.

580

Have it, and then you tell me...

581

Yeah?

582

Mmm.

583

Oh wow.

584

Right?

585

The watermelon.

586

It's so sweet.

587

Mmm.

588

Right?

589

The watermelon.

590

It's so sweet.

591

The watermelon.

592

Oh my gosh.

593

Mmm.

594

Oh my son would be absolutely losing his mind over that watermelon.

595

Water lemon.

596

Oh my gosh.

597

It's ridiculous.

598

It's ridiculous.

599

It's somehow absorbed all of the sweetness and a little bit of the acidity from the pineapple to make it extra refreshing, you know, like a heart lemonade. Is this...

600

Every family does this.

601

Is this a Korean thing?

602

Like, Ji, have you had this before?

603

Yeah, when I was young.

604

Really?

605

Yeah, yeah.

606

Some younger generation would be so doing that.

607

Oh, I can imagine that's a vibe.

608

Gibson's like, let's try that.

609

Like...

610

That makes sense.

611

Oh, makgeolli.

612

Mmm.

613

Oh, the makgeolli would be good, because like the milkiness.

614

Oh, yeah.

615

This is truly, truly special.

616

It is so much.

617

Incredibly special.

618

I feel like, I don't know where young men is.

619

Where's young men gone?

620

We need to properly thank him and his family.

621

This is...

622

Oh my gosh, he's bringing most of...

623

That's the one we wanted to try!

624

Oh, yes!

625

Oh, what's that?

626

Oh, you guys haven't seen those before, huh?

627

No, what is that?

628

It's chamwe.

629

Oh, yeah, yeah.

630

I know that one.

631

It's like a Korean melon.

632

Oh!

633

With the seeds as well, we eat the whole thing.

634

Eat with the seeds?

635

Yeah.

636

Okay, all right.

637

Let's go out. For one.

638

I wonder if it's the middle that's bringing the sweetness and then the outside is actually bringing this quite like firm crunchiness.

639

That's delicious.

640

It tastes like a bell.

641

There's a lot of things that we do very well in the UK, but naturally like delicious produce like this is just no match.

642

My goodness.

643

What a day.

644

What a day.

645

Was it this same day that we were in the service station?

646

Hell yeah.

647

Feels like a week ago.

648

Eating like a body weight in like lightly tried food.

649

Kind of ambring.

650

But it's okay, we had the chug and we're healed.

651

Whatever it heals you of, I think you got again when you had the ginseng.

652

Oh, yeah.

653

If I was a child and I saw that before I went to bed, I would have nightmares.

654

It's like cruel to you.

655

Yeah, it does look like it belongs in a horror film.

656

Thank you so much.

657

This is so sweet.

658

I don't have the tools.

659

You have to thank her, please.

660

She's so great.

661

Yeah, this has been so special.

662

Thank you, thank you so much.

663

I don't have the tools to show the gratitude I'm not sure.

664

I'm not sure.

665

I'm not sure.

666

Oh, man, I don't know.

667

Sorry.

668

I'm not sure.

669

I'm not sure.

670

Which is what you said is, thank you for the meal before you start eating.

671

And then the end, you say, I'm not sure.

672

I'm not sure.

673

I'm not sure.

674

I'm not sure.

675

I'm not sure.

676

This rolls off the tongue.

677

Yeah, I will forget that in 30 seconds.

678

You knew that.

679

Yeah, I was following this guy.

680

Yeah!

681

I got told the Korean and I'm...

682

Hey!

683

It's gotten you this far.

684

If you've got toddler Korean, I don't know what we have.

685

It's like a fetus Korean.

686

That for me was one of the trip's highlights.

687

I found it so humbling that they'd invited us onto their family home.

688

There was this really beautiful sense of pride they had in what they've toiled over.

689

And being able to share it with us was just a really amazing moment.

690

I had hoped for an experience like that

691

because I get really excited about produce and just people who care about the ingredients and like taking good care of them.

692

And that was just completely epitomized in that.

693

I mean, they were pouring their whole lives into that.

694

I wished in some ways that like I could have got to just like stretch

695

that meal overall across a week because each thing deserved its own like attention

696

and I felt like I was so excited by everything

697

that was being put in front of me

698

that I almost want to go back and just like have like half an hour to think about that.

699

And then, Youngmin's mother -in -law.

700

Oh, I mean talking about incredible women, this matriarch of this family, just phenomenal.

701

And sitting cross -legged and just having her service, it was so, it was a mum's house.

702

It was so like wonderful.

703

We both immediately, as soon as it was over, I need to call my family.

704

Yeah.

705

Because there's only so much I can speak to my parents about a good meal.

706

And they're just going to go, yeah, it's food.

707

OK, relax.

708

But like this obviously was relatable for them also, too.

709

Because like my dad loves to see fresh produce and he's going to see this tree he's never seen before.

710

They also understood why this was such a special experience for me.

711

They then also felt like, oh, this is actually happening.

712

And we're so proud of you.

713

And this that that was really was a really nice, nice experience.

714

Let's do Onurun Yogi Gachi, I think.

715

My favorite part of the day.

716

Every day, as I'm walking to work, Onurun Yogi Gachi.

717

Onurun Yogi Gachi.

718

Bye!

719

We've come to Majanggong for some Hanun, and that's Korean beef.

720

The only place in the world you can try it is here in Korea.

721

Oh!

722

Oh!

723

Gosh, you could really knock someone out with that foot, couldn't you?

724

I've never seen that foot in the night.

725

Whoa!

726

My life is made!

727

What the hell?

728

Where am I?

729

What is this life that I'm experiencing right now?

730

If it's not Hanu, don't give it to me.

731

Yeah, exactly.

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Лексика и советы по произношению к этому уроку

В этом видео 731 предложений и 4392 слов для шедоуинга. Речь длится 27:37. Говорящий говорит в естественном темпе, около 159 слов в минуту, близком к повседневной речи. Только 81% слов входят в 3000 самых частых слов английского языка, поэтому лексика сложная.

Ключевая лексика этого видео

15 менее частых слов из видео с произношением и значением:

gosh /ɡɑːʃ/ — Бо́же!. A mild expression of surprise or enthusiasm.
crab /kɹæb/ (существительное) — краб. Any crustacean of the infraorder Brachyura, having five pairs of legs, the foremost of which are in the form of claws, and a carapace.
delicious /dɪˈlɪ.ʃəs/ (прилагательное) — вку́сный, ла́комый. Pleasing to the sense of taste; tasty.
flavor /ˈfleɪvə/ (существительное) — вкус, арома́т. The quality produced by the sensation of taste or, especially, of taste and smell in combined effect.
cabbage /ˈkæbɪd͡ʒ/ (существительное) — коча́нная капу́ста, капу́ста. An edible plant (Brassica oleracea var. capitata) having a head of green leaves.
meal /ˈmiːl/ (существительное) — еда́, пи́ща. Food that is prepared and eaten, usually at a specific time, and usually in a comparatively large quantity.
intense /ɪnˈtɛns/ (прилагательное) — си́льный, интенси́вный. Of a characteristic: extreme or very high or strong in degree; severe; also, excessive, towering.
cheers /t͡ʃɪəz/ — за ва́ше здоро́вье, за твоё здоро́вье. A common toast used when drinking in company.
heal /ˈhiːl/ (глагол) — лечи́ть, вы́лечить. To make better from a disease, wound, etc.; to revive or cure.
tasty /ˈteɪsti/ (прилагательное) — изя́щный. Having a pleasant or satisfying flavor.
essentially /ɪˈsɛnʃəli/ (наречие) — по существу́, суще́ственно. In essence: by nature.
chef /ʃɛf/ (существительное) — шеф-по́вар, по́вар. The presiding cook in the kitchen of a large household.
goodness /ˈɡʊdnəs/ (существительное) — доброта́. The state or characteristic of being good.
ridiculous /ɹɪˈdɪk.jə.ləs/ (прилагательное) — неле́пый. Deserving of ridicule; foolish, absurd.
punch /pʌnt͡ʃ/ (существительное) — уда́р. A hit or strike with one's fist.

Фразовые глаголы, которые вы услышите

think about /ˈθɪŋk əˌbaʊt/ (глагол) — обду́мывать, обду́мать. To ponder.
sit down (глагол) — сади́ться, сесть. To assume a sitting position from a standing position.
talk about (глагол) — ну и, вот э́то. Used to draw attention to the speaker's characterization of someone or something.
come on /ˌkʌm ˈɒn/ — пошли́. Come along with me; join me in going.
cool down /kuːl ˈdaʊn/ (глагол) — остыва́ть, осты́ть. To become cooler; to be reduced in temperature.
deal with (глагол) — справляться с. To handle verbally or in some form of artistic expression; to address or discuss as a subject.
dig in (глагол) — налететь. To begin eating.
get in (глагол) — входить, войти. To get into or inside something, literally or figuratively.

Произношение, на которое стоит обратить внимание

Говорящий использует 117 сокращённых и редуцированных форм, например I'm, you're, don't. Произносите их коротко, так, как слышите.

Звуки «th»: thin /ˈθɪn/, thick /θɪk/, thirst /θɝst/, broth /bɹɔθ/, mouthful /ˈmaʊθfʊl/
Звуки «sh» и «zh»: gosh /ɡɑːʃ/, delicious /dɪˈlɪ.ʃəs/, essentially /ɪˈsɛnʃəli/, chef /ʃɛf/, dish /dɪʃ/
Длинные слова — следите за ударением: essentially /ɪˈsɛnʃəli/, ridiculous /ɹɪˈdɪk.jə.ləs/, phenomenal /fɪˈnɒmɪnəl/, ingredient /ɪnˈɡɹiːdi.ənt/, naturally /ˈnæt͡ʃ.(ə.)ɹə.li/

Как заниматься с этим видео

Прослушайте всё видео один раз молча и выпишите незнакомые слова.
Начните со скорости 0,75×, повторяйте предложение за предложением и вернитесь к обычной скорости, когда станет легко.
Запишите себя и сравните с оригиналом, обращая внимание на такие слова, как gosh, crab, delicious.

Грамматика в этом видео

Конструкции, которые говорящий использует чаще всего, с точными словами из видео:

Конструкция	В видео
Present Perfect have/has + причастие прошедшего времени — прошлое действие, важное сейчас	have met · have never even seen · Have you been
Пассивный залог be + причастие прошедшего времени — важно, что происходит, а не кто это делает	was forced · was washed · was cooked
Придаточные определительные who / which + предложение — уточнение о человеке или предмете	bostam, which is · gejang, which is · there, which is
Past Continuous was/were + -ing — действие, которое длилось в определённый момент прошлого	was just feeding · was joking · was lurking

Что такое техника Shadowing?

Shadowing — это научно обоснованная техника изучения языка, изначально разработанная для подготовки профессиональных переводчиков и популяризированная полиглотом доктором Александром Аргуэльесом. Метод прост, но эффективен: вы слушаете аудио на английском от носителей языка и немедленно повторяете вслух — как тень, следующая за говорящим с задержкой в 1–2 секунды. В отличие от пассивного прослушивания или грамматических упражнений, Shadowing заставляет мозг и мышцы рта одновременно обрабатывать и воспроизводить реальные речевые паттерны. Исследования показывают, что это значительно улучшает точность произношения, интонацию, ритм, связную речь, понимание на слух и беглость речи — что делает его одним из самых эффективных методов для подготовки к IELTS Speaking и реального общения на английском.

Техника шедоуинга: читать полное пошаговое руководство →

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Лексика и советы по произношению к этому уроку

Ключевая лексика этого видео

Фразовые глаголы, которые вы услышите

Произношение, на которое стоит обратить внимание

Как заниматься с этим видео

Грамматика в этом видео

Что такое техника Shadowing?