Практика Shadowing: British Footballers try real Korean BBQ for the first time!! - Изучайте разговорный английский по видео

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Guys, we're back.

Woo -hoo!

Well, today, we are trying Korean pork belly barbecue.

Samgyeopsai.

Samjang toast on that chili.

I never expected mozzarella to come out at this table.

I was not expecting it at all.

First time trying Korean food?

First time.

I can honestly say I don't think I've tried it.

I mean, I've had garlic.

Okay.

Anna.

She said I've had garlic.

I have not.

Today, we are going to feed you maybe Korea's most popular meal.

Samgyeopsai.

The sizzle.

That's always a good sign.

As you can see, there are three layers of fat.

That's why it's called samgyopsoe.

I can't believe how good that looks.

It's music to my ears.

Some people go home and listen to music and listen to this.

What normally is going on in the barbecue?

Burgers, sausages.

English bangers and burgers.

Burgers, sausage, maybe a bit of steak.

Have you had a good scratch card that week?

No pork belly?

No. I've never put a pork belly on it.

All right, so while we're waiting for that to cook, do you want to try one of the chillies here?

Beg your pardon.

I want a big bite from you though, yeah?

Yeah, don't be a wimp.

Wow, that is a lot, a lot.

Oh my gosh, look at this.

Basically, samjang toast on that chilli.

It's a little bit sweet, a little bit umami, salty.

Yeah.

Yeah?

Yeah, that's nice.

I like that one.

You like the samjang?

I'm about to take some home, that's nice.

Oh my god.

It should taste good.

I'm going to keep this.

It's got a bit of a kick to it.

What's in that way?

No, that's a chilli, isn't it?

Yeah, yeah.

Oh no!

I never thought I'd eat it like this, Will, never.

He's got these aftertastes as well.

No, it's like hitting taste buds.

I don't think they've been hit before, you know?

You've even knew existed.

I haven't tasted this long before here.

I love that.

Quick question, is the fat going to be chewy?

You're going to have to find out.

Oh, no, I don't like it.

I can't spit food out on camera.

Korean pork belly, give that a taste by itself.

Got a little bit of a sear on it.

Juicy on the inside.

Yeah.

Please, can you come to every game?

Yeah, I need it.

Like, every training session.

That was well cooked.

You've done this before, haven't you?

Thank you very much.

Even if the fat's good, it's like there's a little crunch to it.

Yeah, exactly.

That's crunchy.

I was not expecting that.

Once you eat it, you don't even realise there's fat on it.

You were worried about the fat being chewy.

Yeah.

There's a lot of fat on it.

And I swallowed it whole.

Chew it.

What's wrong with you?

Alright, next up.

Samjang and Samyops are together.

Oh, hi.

I knew it, guys.

Into the sauce.

Yeah, I like this.

You could drop the recipe to me after this.

Okay.

So many different flavours coming together.

That almost brings out the porkiness of the pork.

100

It's the sauce.

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Oh, my God.

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The sauce is good.

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Come on, this makes a lot of sense.

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What do you mean?

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It makes a lot of sense.

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Brings, like, that sort of barbecue -y flavour in a little bit more.

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I like how it's really sweet as well.

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I could have that smothered in that and that's what I could just...

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Just all day.

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Just keep going.

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That was like a solid eight out of ten anyway.

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With that, mad.

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I was looking forward to this all day.

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You're glad.

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I'm glad this has happened.

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Next up, we're going to throw a little bit of this kimchi on the barbecue.

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Oh, kimchi's going on the barbecue?

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Yeah, we've got a little bit of this pork fat here.

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So we're going to cook some of this kimchi in the pork fat.

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Would that be okay to eat like that?

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Yeah, do you want to try some kimchi by yourself?

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I'll try a little bit.

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There you go, a little bit nice and tangy.

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I don't know, man.

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Give it a taste, give it a taste.

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I'll do the whole thing.

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It's not bad, it's not bad, yeah.

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Yeah?

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I'm not a big veg fan.

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Okay.

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That's actually all right.

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I'm actually enjoying it, that's actually all right.

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Reminds me of cabbage.

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Yes, it's fermented cabbage.

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As soon as you said that, that's, yeah.

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Never had fermented cabbage.

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Never.

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Never even heard of it.

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I didn't even know you could do that.

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You didn't even know you could ferment cabbage?

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Yeah, it got like a little spice kick to it, yeah.

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You know what, I thought it was going to be like quite strong, and then it's actually quite subtle.

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It's a little bit tangy, not too spicy.

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Next step, a little bit of this cooked kimchi on the top of that meat.

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You have to have pork belly together.

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The crunchy texture, that's like what's taken me by surprise.

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The flavour is strong.

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I don't know if this is controversial, I think I prefer it uncooked.

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Oh, you prefer the cooked cooked?

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I think uncooked, yeah.

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Yeah, uncooked.

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I think I prefer the kimchi cooked.

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I don't know, it just gives it a little bit of a different swan.

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It takes a little bit of the sharpness out and gives it a little bit more...

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That's what I was thinking.

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You took the words out of your mouth.

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It's about the sharpness.

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How many football grounds have you been to where they would make something like this?

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Hopefully that makes you want to stay at hashtag for a little bit longer.

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This helps with the contract negotiations as well.

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However, my favourite way of having cooked kimchi is in kimchi pokumbak.

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And that is a perfect pairing for pork barbecue, kimchi fried rice.

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Probably not the most common sight in the UK, rice on a barbecue.

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No, it's not.

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Fork through the grill.

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Yeah, fork through the grill in an English rugby.

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And in Korea, you know, they're not messing around.

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Cheese or cheese.

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Any way they can elevate it.

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Mozzarella.

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Oh, we're about to get serious now.

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It's getting serious.

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Mozzarella, what?

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I never expected mozzarella to come out at this table.

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I was not expecting it at all.

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I'm feeling like ratatouille right now.

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All the combinations coming through.

178

Okay, well, while we wait for that cheese to properly melt, this is a paid partnership with BetterHelp.

179

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194

All right, let's get back to barbecue with these footballers.

195

I've got another little combo for you.

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Some yong enamel in here.

197

Yeah, I was looking at this one.

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Yeah, this one looks like it should be moving.

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OK.

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That's not my first one.

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It looks like a seaweed slash a jellyfish.

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OK.

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This is actually a pickled wild garlic leaf.

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You might have lost me there.

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Yeah, yeah, yeah.

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A pickled wild garlic leaf.

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You might have lost me.

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And this is quite tangy.

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As I said, it's pickled.

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And that is going to bring out a completely different flavour of the pork.

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Yeah.

212

He's just giggling.

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He's giggling.

214

You feel like a different meat.

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I love the rest of it.

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Yeah.

217

But that is, for me, top tier.

218

That's my favorite combination so far, you know?

219

Yeah, because that's so strong, but with the pork belly...

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Yo!

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It offsets it.

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Combination, yeah.

223

I didn't even know garlic had leaves, but I'm here for it.

224

I thought it was like spinach to start with when I first see it here.

225

It's got flavour, isn't it?

226

That don't look like that should have that much flavour.

227

That actually might be on par.

228

Oh, wow.

229

As good as the samja.

230

That might be him.

231

I think this might have taken the top spot.

232

Bro, you know they had a pork belly three times and it's tasted differently.

233

Yeah, that's what I'm saying.

234

This might be my favourite cuisine, you know.

235

Really?

236

Korean barbecue.

237

It might be, you know.

238

The next thing you're going to try is called a sap.

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Essentially a wrap for your barbecue.

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This is where we go.

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You've lost this.

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This is where we go.

243

You're not sure about this.

244

It's healthy, isn't it?

245

You've lost it.

246

So I would grab one of each type of leaf.

247

This looks like something that's in my garden or something.

248

Is that a stinging nettle?

249

That looks like a stinging nettle.

250

You're safe.

251

You have to check.

252

Are you sure I'm a stinging nettle?

253

That was a risky way to test it, with your tongue.

254

That was trust there, that was trust.

255

What's this here?

256

It is a lightly pickled radish.

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Radish.

258

I don't think I've ever had that.

259

I've never eaten a radish.

260

And then you can basically load this up however you want.

261

However, you should keep in mind, in the end, this has got to go all in one.

262

Oh, that's not a problem.

263

There's no biting in half.

264

Fine.

265

Yeah, so you can get those the biggest and still get it in.

266

OK, I like it.

267

That is pretty well made, look at that.

268

Listen, we've got a competition and they don't like losing.

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You're not going to fit all that in one.

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Yeah, I will, you ready?

271

OK.

272

Cheers.

273

It's not going to be easy.

274

Oh, wow.

275

Wow.

276

I am impressed.

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I'm genuine.

278

I'm genuine.

279

Oh my gosh. That was commitment.

280

She's all kept it in her mouth.

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None of it's come out.

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It blew me away.

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All in one.

284

Let's try, try and Sam.

285

You get all the different flavours coming together.

286

Crunchiness of the radish, different textures.

287

And you've got this symphony of all the different flavours coming together. That combination?

288

Yeah.

289

Yeah.

290

That was crazy.

291

That was like five courses.

292

Yeah, with one mouthful.

293

In every fight, yeah.

294

I was getting some of this, then I got hit in the face by the kimchi.

295

Almost like a bit minty from the gen -nip.

296

Mmm.

297

Right?

298

How did that taste?

299

Yeah, stunning.

300

Do you know what there was...

301

When I started stuffing it in, I thought it could be quite dry.

302

It wasn't at all.

303

Like, it almost sort of melted.

304

I mean, nearly choked on it, but...

305

I'm surprised I like this, because I don't like veg.

306

I feel like any veg.

307

Trying something new.

308

Just, not a big veg fam.

309

Can't wait to try the rice.

310

Let's try the rice.

311

It's ready.

312

This is going to be my favourite bit, I can tell.

313

And you should have like a nice crispy bottom now.

314

Ooh.

315

Nice melted cheese.

316

I'm giving pizza vibes.

317

Pizza vibes, yeah, slightly, right?

318

How do you think?

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Yeah.

320

No, stop.

321

Cut the cameras, we're taking this now.

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We're going, we're going.

323

That is unbelievable.

324

Like that?

325

Yeah, I like the crisp to it.

326

Very nice.

327

Crunchy bottom, so good, eh?

328

I like the bottom there, you know?

329

Yeah?

330

You hear the bottom there?

331

I like the top there, I like the seaweed.

332

I like the seaweed on the top.

333

I'm a happy man today, I can tell.

334

I'm a happy man.

335

I've never seen him this happy.

336

I've never seen him this happy.

337

Do you think we can put pork on top of the rice?

338

Yeah, absolutely.

339

You might want to get another one on.

340

Last mouthful, you have to try that bit of the meat.

341

It has to all go in one, bro.

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Mate, look at that.

343

Wow.

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Cool, that looks...

345

Very good.

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Do you want to swap?

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No. You don't swap round there.

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Yeah.

349

Yeah, with the pork and the rice. So good.

350

I need to go Korea.

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If this is what the food's like, I've got to go over there and try it all.

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Absolutely.

353

These two were my favourite individually, so I'm going to try it as a three.

354

Banging.

355

Banging.

356

Do that combo, please.

357

What is it?

358

What is it?

359

One, two, three.

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Nothing more.

361

Yeah, yeah, yeah.

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Right here.

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Come on, let's go.

364

I love how enthusiastic you guys are about this.

365

Mmm.

366

That's the best, isn't it?

367

That is the garlic in, the pork, with a little bit of flavor there, yeah.

368

This is your first time trying Korean food, and you're going all in with the different combinations.

369

You've got it, haven't you?

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If you don't do it now, when are you going to do it?

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Excellent.

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This is how cultured I am right now.

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Okay, one chopstick in hand.

374

Are you putting the rice in as well?

375

I'm not done yet.

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Oh, okay, he's not done.

377

No way.

378

Can I have the scissors, please?

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You're a mad lad.

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You're a mad lad.

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Very nice.

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Look at this.

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What are you going to do?

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You can't pull that on there.

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Just going to drizzle it.

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Just a little drizzle.

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Just a little drizzle.

388

That's a big samp.

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I'm apologizing in advance for the faces I'm about to make on camera.

390

Look at that.

391

You're making me hungry.

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Wow.

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Wow.

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That was clean.

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Very clean.

396

I've got something to help you wash it down, because you can't have a Korean barbecue without some sodju.

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Ah, you've never loved this one, didn't you?

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I'm having an experience, man.

399

This is a day.

400

It looks like it's going to burn my throat already, just by looking at it.

401

And you can say, which is cheers.

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Down the gullet.

403

Just wash, wash all that grease down.

404

Ooh!

405

A bit of fresh.

406

Ooh!

407

That is smooth.

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I wasn't expecting that.

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I like that.

410

I've been cleaned up.

411

I'm ready for more.

412

Yeah, man, I like that.

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Get me back in there.

414

I hate it.

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I hate it.

416

I hate it.

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I hate it.

418

I hate it.

419

I don't want to do it. For sure.

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Cleanse the planet.

421

It's like a vodka shop, but nicer. But nicer.

422

Without the real punch.

423

Like, normally I'm going...

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Yeah, yeah, yeah.

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I was expecting to do that.

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We're washing it down.

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It's like proper nice palate cleans.

428

Yeah.

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Guys, that has been Korean Samgyeopsa.

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In the UK, in barbecue, we're so happy with just a little bit of ketchup, a little mustard.

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And a dirty pork sausage.

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Do you know what I mean?

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Why has innovation stopped there?

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Exactly.

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Raise the bar.

436

Been a good time?

437

Yeah, I'd come again.

438

You never disappoint, do you?

439

No. The way we end our videos, though, is we say...

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I'll be honest, I can just about speak English.

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You say...

442

What was that?

443

Hello.

444

Honourun Yogi Gachi.

445

Honourun Yogi Gachi.

446

Honourun Yogi Gachi.

447

Honourun Yogi Gachi.

448

Honourun Yogi Gachi.

449

Yay!

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Лексика и советы по произношению к этому уроку

В этом видео 449 предложений и 2728 слов для шедоуинга. Речь длится 12:51. Говорящий говорит быстро, около 212 слов в минуту, поэтому звуки часто сливаются и сокращаются. Только 79% слов входят в 3000 самых частых слов английского языка, поэтому лексика сложная.

Ключевая лексика этого видео

15 слов из видео, которые стоит выучить, с произношением и значением:

Слово	Произношение	Значение
belly существительное	/ˈbɛli/	живо́т, брю́хо
garlic существительное	/ˈɡɑɹlɪk/	чесно́к
cabbage существительное	/ˈkæbɪd͡ʒ/	коча́нная капу́ста, капу́ста
leaf существительное	/lif/	лист, ли́стья
burger существительное	/ˈbɝ.ɡɚ/	га́мбургер, бутербро́д
therapist существительное	/ˈθɛɹəpɪst/	терапе́вт, врач
melt глагол	/mɛlt/	та́ять, раста́ять
sausage существительное	/ˈsɔsɪd͡ʒ/	колбаса́, соси́ска
sting глагол	/ˈstɪŋ/	причиня́ть боль, чу́вствовать боль
chili существительное	/ˈt͡ʃɪli/	кра́сный пе́рец, го́рький пе́рец
pizza существительное	/ˈpi.tsə/	пи́цца
genuine прилагательное	/ˈd͡ʒɛn.juˌɪn/	родной
bang существительное	/ˈbæŋ/	уда́р, треск
bite глагол	/baɪt/	отку́сывать, откуси́ть
cheers	/t͡ʃɪəz/	за ва́ше здоро́вье, за твоё здоро́вье

Фразовые глаголы, которые вы услышите

Слово	Произношение	Значение
get off глагол		спуска́ться, спусти́ться
clean up глагол		убира́ться, прибираться
come out глагол	/ˌkʌm ˈaʊt/	выходи́ть, вы́йти
find out глагол		узнава́ть, узна́ть
go over глагол		хорошо́ принима́ться
look forward to глагол		ждать с нетерпе́нием, не мочь дожда́ться

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	I've tried · I've had · Have you had
Пассивный залог be + причастие прошедшего времени — важно, что происходит, а не кто это делает	they've been hit · is called · I've been cleaned

Произношение, на которое стоит обратить внимание

Говорящий использует 109 сокращённых и редуцированных форм, например I'm, don't, I've. Произносите их коротко, так, как слышите.

Звуки «th»: therapist /ˈθɛɹəpɪst/, smooth /smuːð/, throat /ˈθɹoʊt/, enthusiastic /ɪnˌθjuːzɪˈæstɪk/, mouthful /ˈmaʊθfʊl/
Звуки «sh» и «zh»: gosh /ɡɑːʃ/, combinations /kɑmbɪˈneɪʃənz/, partnership /ˈpɑɹtnɚʃɪp/, wash /wɑʃ/, essentially /ɪˈsɛnʃəli/
Длинные слова — следите за ударением: combinations /kɑmbɪˈneɪʃənz/, essentially /ɪˈsɛnʃəli/, innovation /ˌɪn.əˈveɪ.ʃən/, controversial /ˌkɑn.tɹəˈvɝ.ʃəl/, differently /ˈdɪf.ə.ɹənt.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 belly, garlic, cabbage.

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 →

Практика Shadowing: British Footballers try real Korean BBQ for the first time!! - Изучайте разговорный английский по видео

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