미국인이 밥 먹듯이 쓰는 생활영어표현 | 미드, 뉴스 공부보다 효과 좋은 원어민 영어 브이로그 | 반복해서 들으면 영어가 입에서 자연스레 나와요

No taxis in the middle of Gangnam. We're gonna be late. Good morning, everyone! I'm taking you all with me to Changwon for Chuseok. I'm at the KTX station now. It's 5:45 AM because everything was fully booked and the only departure time we could get was super early. But we already messed up. Our departure time was at 5:38. I'm sweaty because we were running trying to catch our train. We missed our train for the first time ever, but luckily we found other tickets at 6:00 AM. So now we're early. We're gonna get a coffee and head down to the platform right away because we don't want to miss this train too. We just arrived in Changwon and we're waiting for my mother-in-law to pick us up at the train station. They look good. Annyeonghaseyo! Annyeonghaseyo! How have you been? Today I'm going to learn how to cook doenjang jjigae, or soybean paste stew. My mom's is my favorite. She cooks it the best. Wow, fish! Makes me miss champong that I killed. We made it! We're in my husband's childhood home now. So we are going to eat breakfast soon and fill our tummies and then rest a bit. And then I'm so excited because my mother-in-law is going to teach me how to cook Korean food. Watch the advertisement. Jinjaiyo! I don't even do this. Wow, my body is going to heal during this trip. So good. The food is so fresh and delicious, and it's hitting the spot. It's always best when it's made with love. Made with love. Thank you, Callie Anderson. Thank you. Ta-da! I am with my beautiful mother-in-law, and she's going to teach me how to cook Korean food. So today we are cooking songpyeon, rice cakes, jeon, so fish pancakes and meat pancakes. And finally, we're making my favorite doenjang jjigae. She makes the best doenjang jjigae, and I'm very excited to learn. Let's get started. Rice flour. Oh, okay, not regular flour. I guess we have the rice flour here, and you pour a little bit of hot water in and mix. Little by little so that you get the right texture. It looks like the texture is quite squishy compared to if you mix it with regular flour. So now she is kneading the mixture. It's kind of similar to kneading bread, but it's just the rice flour and water mixture. Okay, kneading. K-N-E-A-D? K-N-E-A-D, yes. Silent K. Okay, mukbang! I've been living in Korea for quite a long time, but I was vegan the whole time I lived here. So actually, I haven't tried many Korean foods yet. So now I'm really looking forward to trying Korean food. Pretty daughter! Let's have a pretty daughter. Now is the tricky part. It looks similar to making mandu, or dumplings, so we're gonna try to make one. Wish me luck! It's like rolling a mini pizza dough. Oh, good! Now we're putting the songpyeon in the steamer. 30 minutes. Now we are making the jeon, and the first step The next step is to whisk these eggs. Okay, okay. Aja, lan da. Now we are going to batter these thin slices of meat and then we will fry them. So when you put flour on something, I'm pretty sure we call this dredging. Okay, you can fact-check me on that. Dredging. This is dredging it. I think. And frying it so it gets crispy. It's in there, to grill, to grill. Satisfying. It's nice and golden brown. Cooked to perfection. Oh, nem se dojoiyo. Oh! It expanded, got bigger. Ah! Yay! Success! Now we are brushing sesame oil on the songpyeon so that they don't stick to each other. Ah, chuk chuk chuk. Mom is good at multitasking. We've got the songpyeon, the jeon. Professional. That's my happy dance because of all this delicious food. He's the dishwasher. You know I really appreciate that. Because I hate dishes. This is the sign of a happy household. Got one person cooking and one person cleaning. So remember that, cameraman, next time I cook. I can learn how to cook from your mom, you should learn how to clean from your dad. So now we are starting on the soybean paste stew, and we are making the broth from scratch. So we've got anchovies, and we're going to boil the water to make the broth. It's the flavor bomb. So we have something similar to this in the US, and usually it's made with beef or chicken, and we call it a bouillon cube, or if it's in liquid form, we call it stock, like chicken stock or beef stock. Wow, I should have clipped my nails. Wow! Call this a heaping spoon if it's over. So one heaping tablespoon or one heaping spoonful. Now put it all in. Wow! Ta-da! It all looks so delicious. I can't wait to dig in. Mmm! Wow! So delicious. It's really sweet and the inside is almost like honey. The sugar caramelized. Oh, so good. I came out for a short walk to work off all the food I ate today and make room for dinner. I can't believe how dark it is already. Summer is officially over. It gets dark so early now. And now it's time to eat again! I'm always so well fed when I visit my in-laws. My mom's food is always gasp! Mmm... Delicious! Delicious? It tastes like heaven! Is this delicious? Yes! Food coma in Chuseok. Good morning everyone! I'm taking you all with me to Changwon for Chuseok. I'm at the KTX station now. It's 5:45 AM because everything was fully booked and the only departure time we could get was super early. But we already messed up. Our departure time was at 5:38. I'm sweaty because we were running trying to catch our train. We missed our train for the first time ever, but luckily we found other tickets at 6 AM. So now we're early. We're gonna get a coffee and head down to the platform right away because we don't want to miss this train too. We just arrived in Changwon and we're waiting for my mother-in-law to pick us up at the train station. They look good. Annyeonghaseyo! Annyeonghaseyo! How have you been? Today I'm going to learn how to cook doenjang jjigae, or soybean paste stew. My mom's is my favorite. She cooks it the best. Wow, fish! Makes me miss Champong. That I killed. We made it! We're in my husband's childhood home now. So we are going to eat breakfast soon and fill our tummies and then rest a bit. And then I'm so excited because my mother-in-law is going to teach me how to cook Korean food. Watch the advertisement. I don't even do this. Wow, my body is going to heal during this trip. So good. The food is so fresh and delicious, and it's hitting the spot. It's always best when it's made with love. Made with love. Thank you, Kelly. Thank you. I am with my beautiful mother-in-law, and she's going to teach me how to cook Korean food. So today we are cooking songpyeon, rice cakes, jeon, so fish pancakes and meat pancakes. And finally, we're making my favorite doenjang jjigae. She makes the best doenjang jjigae, and I'm very excited to learn. Let's get started. Rice flour. Oh, okay, not regular flour. I guess we have the rice flour here, and you pour a little bit of hot water in and mix. Little by little so that you get the right texture. It looks like the texture is quite squishy compared to if you mix it with regular flour. So now she is kneading the mixture. It's kind of similar to kneading bread, but it's just the rice flour and water mixture. Okay, kneading. K-N-E-A-D. Yes, silent Okay, okay. I've been living in Korea for quite a long time, but I was vegan the whole time I lived here, so actually I haven't tried many Korean foods yet. So now I'm really looking forward to trying Korean food. Pretty. Let's have a pretty daughter. Now is the tricky part. It looks similar to making mandu, or dumplings, so we're gonna try to make one. Wish me luck! It's like rolling a mini pizza dough. Mmm, good! Now we're putting the songpyeon in the steamer. 30 minutes. Now we are making the jeon, and the first step is to whisk these eggs. Okay, okay. Now we are going to batter these thin slices of meat, and then we will fry them. So when you put flour on something, I'm pretty sure we call this dredging. Okay, you can fact-check Check me on that. Dredging. This is dredging it, I think. And frying it so it gets crispy. It's in there, to go in, to go in. Satisfying. It's nice and golden brown. Cooked to perfection. Oh, nimseido joyeo. Oh! It expanded, got bigger. Ah! Yay! Success! Now we are brushing sesame oil on the songpyeon so that they don't stick to each other. Ah, chuk chuk chuk. Mom is good at multitasking. We've got the songpyeon, the jeon. Professional. That's my happy dance because of all this delicious food. He's the dishwasher. You know, I really appreciate that because I hate dishes. This is the sign of a happy household— got one person cooking and one person cleaning. So remember that, cameraman, next time I cook. I can learn how to cook from your mom, you should learn how to clean from your dad. So now we are starting on the soybean paste stew, and we are making the broth from scratch. So we've got anchovies, and we're going to boil the water to make the broth. It's the flavor bomb. So we have something similar to this in the US, and usually it's made with beef or chicken, and we call it a bouillon cube, or if it's in liquid form, we call it stock, like chicken stock or beef stock. Wow, I should have clipped my nails. We call this a heaping spoon if it's over. So one heaping tablespoon or one heaping spoonful. Now put it all in. Yeah. So delicious. I can't wait to dig in. Mmm. Wow, it's so delicious. It's really sweet and the inside is almost like honey. The sugar caramelized. Oh, so good. I came out for a short walk to work off all the food I ate today and make room for dinner. I can't believe how dark it is already. Summer is officially over. It gets dark so early now. And now it's time to eat again. I'm always so well fed when I visit my in-laws. My mom's food is always gas. Good morning everyone! I'm taking you all with me to Changwon for Chuseok. I'm at the KTX station now. It's 5:45 AM because everything was fully booked and the only departure time we could get was super early, but we already messed up. Our departure time was at 5:38. I'm sweaty because we were running trying to catch our train. We missed our train for the first time ever, but luckily we found other tickets at 6 AM, so now we're early. We're gonna get a coffee and head down to the platform right away because we don't want to miss this train too. We just arrived in Changwon and we're waiting for my mother-in-law to pick us up at the train station. Good. How have you been? How have you been? Today I'm going to learn how to cook doenjang jjigae, or soybean taste stew. My mom's is my favorite. She cooks it the best. Wow, fish! Makes me miss champung that I killed. We made it! We're in my husband's childhood home now, so we are going to eat breakfast soon and fill our tummies and then rest a bit. And then I'm so excited because my mother-in-law is going to teach me how to cook Korean food. Ah, Jinjajyo! Wow! I don't even do this. Wow, my body is going to heal during this trip. So good. The food is so fresh and delicious, and it's hitting the spot. It's always best when it's made with love. Made with love. Thank you, Kelly. Thank you. I am with my beautiful mother-in-law, and she's going to teach me how to cook Korean food. So today we are cooking songpyeon, rice cakes, jeon, so fish pancakes, and meat pancakes. And finally, we're making my favorite doenjang jjigae. She makes the best doenjang jjigae, and I'm very excited to learn. Let's get started. Rice flour. Oh, okay, not regular flour. I guess we have the rice flour here, and you pour a little bit of hot water in and mix little by little so that you get the right texture. It looks like the texture is quite squishy compared to if you mix it with regular flour. So now she is kneading the mixture. It's kind of similar to kneading bread, but it's just the rice flour and water mixture. Okay, kneading. K-N-E-A-D. Yes, silent K. K-Mook-um. I've been I've been living in Korea for quite a long time, but I was vegan the whole time I lived here. So actually, I haven't tried many Korean foods yet. So now I'm really looking forward to trying Korean food. Pretty daughter. Let's have a pretty daughter. Now is the tricky part. It looks It's similar to making mandu, or dumplings, so we're gonna try to make one. Wish me luck! It's like rolling a mini pizza dough. Mmm, good! Now we're putting the songpyeon in the steamer. 30 minutes. Now we are making the jeon. And the first step is to whisk these eggs. Okay, okay. Now we are going to batter these thin slices of meat and then we will fry them. So when you put flour on something, I'm pretty sure we call this dredging. Okay, you can fact-check me on that. Dredging. This is dredging I think. And frying it so it gets crispy. It's in there, too green, too green. Satisfying. It's nice and golden brown, cooked to perfection. Oh, nem se dojoiyo. Oh, it expanded, got bigger. Yay, success! Now we are brushing sesame oil on the songpyeon so that they don't stick to each other. Mom is good at multitasking. We've got the songpyeon, the jeon. Professional. That's my happy dance because of all this delicious food. Who's the dishwasher? You know I really appreciate that because I hate dishes. This is the sign of a happy household. Got one person cooking and one person cleaning. So remember that, cameraman, next time I cook. I can learn how to cook from your mom, you should learn how to clean from your dad. So now we are starting on the soybean paste stew. And we are making the broth from scratch. So we've got anchovies and we're going to boil the water to make the broth. It's the flavor bomb. So we have something similar to this in the US, and usually it's made with beef or chicken, and we call it a bouillon cube, or if it's in liquid form, we call it stock. Like chicken stock or beef stock. Wow, I should have clipped my nails. Wow, call this a heaping spoon if it's over. So one heaping tablespoon or one heaping spoonful. Um, put it all in. It all looks So delicious! I can't wait to dig in. Mmm! Wow! It's so delicious. It's really sweet and the inside is almost like honey. The sugar caramelized. Oh, so good. I came out for a short walk to work off all the food I ate today and make room for dinner. I can't believe how dark it is already. Summer is officially over. It gets dark so early now. And now it's time to eat again. I'm always so well fed when I visit my in-laws. My mom's food is always gas. Chom! Drosselteig? What?