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영어회화 해결 20가지 질문 패턴

2009. 3. 1. 10:03 um --------------/um 영어회화

 ◆ 영어회화의 절반을 해결해 주는 20가지 질문 패턴


질문 패턴 01. 영화 보러 갈래?
Do you want to see a movie tonight?
이걸 원해? 말만 해! 다 해 줄 테니~ 상대방의 의향을 물을 땐, Do you~?

질문 패턴 02. 조용히 좀 해 줄래?
Can you keep it down?
밥 좀 사줄래? 청소 좀 도와줄래? 어려운 일을 부탁할 땐, Can you~?

질문 패턴 03. 얘기 좀 해도 될까?
Can I talk to you?
그것 좀 해도 돼? 상대방의 허락을 구하거나 부탁할 일이 있을 땐, Can I~?

질문 패턴 04. 여기 사인해 주시겠어요?
Would you signature here, please?
점잖고 격조 있고 교양 있게 말하고 싶을 땐, Would you~?

질문 패턴 05. 진심이야?
Are you serious?
행복하다고? 긴장된다고? 상대방의 상태를 묻고 싶다면, Are you~?

질문 패턴 06. 내가 먼저 전화해야 하나?
Should I call him first?
제가 어찌 하오리까? 무언가 해야 하냐고 나의 의무를 물을 땐, Should I~?

질문 패턴 07. 그녀에게 데이트 신청할 작정이야?
Are you going to ask her out?
뭔가 할 예정이라고 이미 마음먹은 일을 통보할 땐, Are you going to~?

질문 패턴 08. 전화해도 돼요?
Is it okay if I call you?
무엇이든 괜찮은지 아닌지 묻고 싶을 땐, Is it okay if~?

질문 패턴 09. 인터넷으로 주문하지 그래?
Why don't you order it online?
내 이름은 권해요! 상대방에게 무언가 권유할 땐, Why don't you~?

질문 패턴 10. 근처에 화장실이 있나요?
Is there a bathroom around here?
어이, 거기 누구 없소? Is there~?

질문 패턴 11. 누굴 사랑해 본 적 있어요?
Have you ever loved someone?
해봤어? 먹어봤어? 가봤어? 경험을 물어볼 땐, Have you~?

질문 패턴 12. 좀 도와줘?
You need some help?
평서문으로도 물어볼 수 있다? 상대방에게 물어보고 싶은 것이 있을 땐 무조건 You~?

질문 패턴 13. 그렇게 생각 안 해?
Don't you think so?
넌 안 그러니? 상대방의 동의를 구하고 싶을 땐, Don't you~?

질문 패턴 14. 저한테 메시지 온 거 있어요?
Any messages for me?
무언가 있는지 물어볼 때 Any~?를 써도 된다고?

질문 패턴 15. 무슨 일 있어?
What happened to you?
뭘 했는지, 뭘 좋아하는지. ‘무엇’이 들어가는 질문을 할 땐 무조건, What~?

질문 패턴 16. 너희 둘은 어떻게 만나게 되었는데?
How did you two meet?
‘어떻게’라는 말이 들어가는 표현을 할 땐 무조건, How~?

질문 패턴 17. 오늘 언제 퇴근해요?
When do you get off today?
시간에 관한 질문을 할 땐 언제나, When~?

질문 패턴 18. 어디 가고 싶어?
Where do you want to go?
어디 가고 싶다고? 어디 있는 거야? ‘어디’가 들어가는 질문을 할 땐, Where~?

질문 패턴 19. 누가 이랬어?
Who did this?
‘누가’ 했는지 묻고 싶을 땐 무조건, Who~?

질문 패턴 20. 왜 나한테 키스했어?
Why did you kiss me?
왜 그랬는데? 도대체 왜 그랬어? 이유를 묻고 싶을 땐 언제나, Why~?


posted by angelyr

영어 표현 - 어묵 튀김

2009. 2. 18. 09:16 um --------------/um 영어회화
어묵 (Eomuk)

This is usually referred to as odaeng. Odaeng is a kind of fish cake. The fish cake is made of ground fish. This fish cake is then skewered and soaked in boiling water along with radish and green onions. This popular dish is especially loved during the cold winter months.





튀김 (Twigim)
This crispy fried treat is made in the same style as Japanese Tempura. Squid, dumplings, sweet potatoes, imitation crab, and assorted vegetables are among some of the most popular varieties of Twigim that served up on the street.



posted by angelyr

영어 표현 - 한국 식사 예절

2009. 2. 18. 09:15 um --------------/um 영어회화
Table Manner

- When having a meal with the elderly, wait for the elders to hold their spoon first.

- Do not hold the spoon and chopsticks together in one hand. When using chopsticks, the spoon is rested on the table. Spoon and chopsticks are not rested on any bowl or dish. Do not hold the rice bowl or soup bowl in the hand.

- At first, taste soup or kimchi juice, and then try rice or other dishes. Use spoon for rice and foods with liquid such as kimchi, stew, or soup; use chopsticks for other foods.

- Do not make noises while eating and using spoon or chopsticks.

- Do not rummage rice or side dishes with spoon, and do not pick out what you don't like or shake off seasonings.

- Do not leave any trace of foods on spoon while eating. Pour sungnyung (boiled water in the rice cooker or scorched-rice tea) into the rice bowl, and drink it at the end.

- Use individual plate for foods served for a crowd, and also for sauces such as soy & vinegar sauce or sweet & sour hot pepper soybean paste.

- During a meal, uneatable parts such as bones or fish bones are quietly discarded by wrapping them in a paper. Do not put them on the table or floor.

- When coughing or sneezing during a meal, cover the mouth with hand or napkin.

- Try to keep pace with others by eating not too fast or too slow. When having a meal with the elderly, wait for them to put the spoon and chopsticks on the table at the end of the meal.

- After a meal, put spoon and chopsticks on the spot where they were placed first and put used napkins on the table as it is.

- When using a toothpick, cover mouth with hand.
posted by angelyr

영어 표현 - 한국 인기 음식

2009. 2. 18. 09:14 um --------------/um 영어회화
김치 Kimchi
Ingredients: Cabbage (or radish, cucumber, etc), julienne radish, minced garlic, diced green onion, salted fish, salt

Taste:  
Description: Cabbages and other vegetables are soaked in salt water, then seasoned with different spices before being fermented. There are many different types of kimchi, such as cabbage kimchi (the most common), cucumber kimchi, radish kimchi, cubed radish kimchi, green onion kimchi, and more. It is a health food filled with vitamins, minerals, and more.


비빔밥 Bibimbap (Boiled rice mixed with vegetables)
Ingredients: Rice, fernbrake, roots of balloon flower, bean sprout, beef, red pepper paste, sesame oil

Taste:  
Description: A dish made by mixing rice with various other cooked vegetables. Great for experiencing with different vegetables, pleasing to the eye, and full of nutrients. Jeonju's variation of the bibimbap is most famous.


불고기 Bulgogi (Marinated, barbecued beef)
Ingredients: Beef (or pork), pear juice or sugar, soy sauce, minced garlic, diced green onion, sesame oil

Taste:  
Description: Beef or Pork is sliced thinly then marinated in seasoning before being grilled.


갈비 구이 Grilled Galbi (Seasoned ribs)
Ingredients: Beef rib (or pork rib), sugar, soy sauce, diced green onion, minced garlic, sesame oil

Taste:  
Description: Ribs of beef or pork are sliced into easy to eat portions, then marinated in seasonings before being grilled. Suwon galbi is popular.


삼계탕 Samgyetang (Chicken soup)
Ingredients: Young chicken, sweet rice, ginseng, garlic, chestnut, jujube

Taste:  
Description: A young chicken is cleaned out the stuffed with various ingredients before being boiled to draw out a delicious broth.


냉면 Naengmyeon (Buckwheat noodles in a cold broth))
Ingredients: Noodles made of buckwheat or starch, beef broth, thin slices of beef, julienne cucumber, julienne pear, boiled egg

Taste:  
Description: Noodles served in cold beef broth- the soup is refreshing. There is also the 'bibim naengmyeon', which doesn't have soup but is mixed with red pepper paste instead.


해물탕 Haemultang (Seafood stew)
Ingredients: Crab, clam, shrimp, fish, radish, red pepper paste, red pepper powder, green onion, garlic

Taste:  
Description: Various seafood is boiled before adding red pepper paste and red pepper power. The broth is both refreshing and very spicy.


김치찌개 Kimchi jjigae (Kimchi stew)
Ingredients: Kimchi, pork, sesame oil, green onion, garlic

Taste:  
Description: First the pork is browned in the bottom of the pot before water and kimchi is added. If sour kimchi is used, it makes a better tasting stew.


닭갈비 Dakgalbi (Chicken ribs)
Ingredients: Chicken, red pepper paste, pear juice, molasses, sugar, minced garlic, diced green onion

Taste:  
Description: Chicken is seasoned with various spices, then grilled before eating. Chuncheon chicken ribs are famous.


설렁탕 Seolleongtang (Beef bone soup)
Ingredients: Rice, beef, beef broth, diced green onion, minced garlic, red pepper power, pepper, salt

Taste:  
Description: Beef is added to beef broth and stewed for a long time before being served with rice and various seasonings. The deep taste of the broth, boiled for over 10 hours, is delicious.


갈비탕 Galbitang (Beef rib soup)
Ingredients: Beef rib (or pork rib), radish, diced green onion, minced garlic, pepper, sesame oil, sesame seed

Taste:  
Description: Ribs are boiled with radishes to create a savory soup. Eaten together with rice, the broth is a delight.


죽 Juk (Porridge)
Ingredients: Various grains

Taste:  
Description: Water (6 or 7 times the amount of grain) is poured over grain and boiled for a long time. There are many variations of 'juk' such as pine nut juk, sesame juk, jujube juk, red bean juk, beef juk, pumpkin juk, abalone juk, and more.
posted by angelyr

영어 표현 - 한국 전통 술 막걸리등등

2009. 2. 18. 09:12 um --------------/um 영어회화

Traditional Korean drinks are made chiefly from rice, sweet potatoes and other grains, usually along with kneaded wheat malt. They are classified according to purity, percentage of alcohol contained, whether or not distilled, and materials used. There are largely five types: yakju (refined pure liquor fermented from rice), soju (distilled liquor), takju (thick, unrefined liquor fermented from grains), fruit wines, and medicinal wines from various seeds and roots. Each type has dozens of varieties. The famous cheongju is a yakju and the popular makgeolli is a takju. Acacia, maesil plums, Chinese quinces, cherries, pine fruits, and pomegranates are some popular ingledients in fruit wines. Insamju is a representative example of medicinal wine, made from ginseng.


청주 Cheongju
Well-known examples of cheongju are beopju, sogokju and baekaju.

막걸리 / 동동주 Makgeolli and Dongdongju
A milky liquor with low alcohol content, this traditional commoner's beverage is enjoyed by farmers and laborers, but by business people as well. They are served at drinking houses around universities, at festivals, picnic areas, or anywhere people might enjoy a mild drink with a fermented flavor.

소주 Soju
Comparable to vodka but less potent, soju is the most popular traditional Korean liquor among the general public. Soju was originally brewed from grains; today it is mass-produced mainly from sweet potatoes.

문배주 Munbaeju
This distilled liquor is brewed from wheat, millet and Indian millet. It is given the scent and flavor of the crab apple, which is called munbae. Its brewing skill is designated as an Important Intangible Cultural Property by the Korean government along with that of dugyeonju (azalea wine) from Myeoncheon, Dangjin-gun, Chungcheongnam-do and Gyodong Beopju from Gyeongju.

posted by angelyr

영어 표현 - 태권도 소개

2009. 2. 18. 09:11 um --------------/um 영어회화
Taekwondo is a bare handed military art form and sport that that uses the hands and feet for attack and defense. The focus of Taekwondo is on training the mind along with the body, and for those learning the martial art it plays four different roles.


First, Taekwondo as an Exercise

Taekwondo is a good exercise for children who are still growing as well as a good way for grownups to increase their physical endurance. Taekwondo's movements require extensive use of the joints, which increases the limberness of one's body. And because there is kicking, jabbing, and shouting involved, it's also a great way to distress.
Second, Taekwondo as a Bare Handed Martial Arts Form

Taekwondo attacks the opponent with bare hands and feet. What sets it apart from other martial arts forms are the powerful and varies leg movements involved, and that is what has enabled it to become a worldwide martial art. Taekwondo's attack is aggressive, but at the same time the focus is more on the defense aspect. This can act positively for modern people wanting to learn Taekwondo as a way of self defense.
Third, Taekwondo as a Sport

Taekwondo is an official competitive category in major world sporting events such as the Olympics, Panam Games, Asian Games, All American Games, and South American Games. Competitive Taekwondo involves safety gear and set attacks and defenses, as to limit the amount of damage possible. This way, competitive martial artists can enjoy the thrill of competing with less of the risks.
Fourth, Taekwondo as an Educational Method

Taekwondo trains the body, but does as much to develop the mind. The objective of learning Taekwondo is to foster growth in both areas in order to become a more mature human being. Taekwondo's disciples receive repeated etiquette lessons along with the attack and defense skills to build character.
posted by angelyr

영어 표현 - 2002 한일 월드컵

2009. 2. 18. 09:11 um --------------/um 영어회화
A Look Back at the 2002 FIFA World Cup Korea/Japan

The 17th FIFA World Cup, which took place on May 31st to June 30th, 2002, was the first World Cup to be co-hosted by two nations (Korea and Japan) as well as being the first World Cup to be held in Asia.

Brazil took the cup in the 2002 FIFA World Cup Korea/Japan. 2nd place was Germany, 3rd was Turkey, and 4th was Korea. Korea emerged with a record of 4 wins, 1 tie, and 2 losses, becoming the first Asian nation to play in the semifinals. The Korean people came together at this unprecedented triumph, rallying en masse in the streets (City Hall and Gwanghwamun Gates were two of many gathering points) with the Red Devils at their center, showing their support. Streets flowed red from the sheer number of supporters who donned 'Be the Reds' t-shirts, throwing the World Cup Stadium and City Hall into the world limelight. Those gathering places have since become popular tourist haunts.

Official Name: 2002 FIFA WORLD CUP KOREA/JAPAN
Hosts: Korea/Japan
Host Cities (Korea): Seoul, Suwon, Incheon, Daejeon, Jeonju, Gwangju, Daegu, Ulsan, Busan, Seogwipo
Dates: May 31st to June 30th, 2002
Participants: 32 Nations
Participants in the Preliminaries: 195 Nations
Winner: Brazil
MVP: Oliver Kahn (Germany
posted by angelyr

영어 표현 - 김치 담그는 방법

2009. 2. 18. 09:10 um --------------/um 영어회화

• Introduction
Gimjang is a traditional Korean event in which kimchi is prepared for eomdong (the coldest 3 or 4 months of winter). The main ingredients of gimjang kimchi are Korean cabbage and radish.
Additional ingredients include spicy vegetables such as parsley, mustard leaf, garlic, green onion and ginger.
Pickled fish and powdered red pepper are used to give kimchi its unique flavors.
To fully enjoy its flavor, it is very important to prevent kimchi from turning sour.
Kimchi contains vitamins A, C and a number of lactic acids, which are produced as kimchi ferments. Lactic acid generates chemical reaction, which is effective to curing intestinal disorders.
In winter, vitamin C deficiency can occur because vegetable supply is quite short. Without gimjang kimchi, we would have ruined our health.
Since kimchi is so nutritious in many ways, it is called a "winter staple". This is why you can find kimchi in any region and in any household in Korea.
• The making of kimchi
① Cabbage, radish, peppers, and garlic are among the ingredients used to prepare the filling for kimchi.Thin strips of radishes and scallions, minced garlic and red pepper powder are all mixed together. ② The cabbage is cut in half, salted and placed aside for one night. The following day the cabbage is rinsed well and the excess water is drained away.
③ The cabbage is then ready for the filling. The filling is evenly placed between each leaf of cabbage. ④ In order to keep all of the filling securely in the cabbage, the entire cabbage is wrapped with an outermost leaf and allowed to ferment for about 1 week.

⑤ The fermented kimchi is sliced and placed in a dish for all to enjoy.
• Gimjang Season
Each big Korean city has a temporary market for gimjang when kimchi is being made at the onset of the winter season. bangadari cabbage, which is raised in bangadari on the outskirts of Seoul, is regarded as the best cabbage. Gaesung cabbage is suitable for bossam kimchi (wrapped-up kimchi) because its middle part is thin and its leaves are large. Traditional Korean families used one or two hundred head of Korean cabbages for gimjang. Nowadays, thanks to green house cultivation, vegetables are produced in all four seasons. As a result, the amount of gimjang kimchi is decreasing.
• Maturing of Kimchi
Gimjang kimchi becomes the most delicious when the temperature is kept at around 5 degrees. For the best result, kimchi is preserved in the kimchi storage area and the kimchi jar is covered with a straw cushion. The jars are moved from time on the ground of the kimchi storage. The straw cushion keeps out the cold and reproduces the bacteria, which make kimchi mature. Korean farm families have individually owned their straw-fenced kimchi storage in their backyard.
posted by angelyr

영어 표현 - 김치의 역사

2009. 2. 18. 09:09 um --------------/um 영어회화

•
Origin of Kimchi
Since human beings began cultivating, they have enjoyed vegetables, which are rich in vitamins and minerals. However, the cold winter, when cultivation was practically unavailable, led naturally to the development of a storage method- pickling. As a kind of pickled vegetables, kimchi was born in Korea around the 7th century.
• Use of Hot Red Pepper Powder
At the earliest stage, kimchi was just salted vegetable, but during the 12th century they saw the appearance of a new type of kimchi with some spices and seasonings, and in the 18th century, hot red pepper finally became one of the major spices for kimchi. In particular, thanks to the introduction of cabbages in the 19th century, they witnessed the same type of kimchi as we know it today.
• The Origin of the Name, Kimchi
It is suspected that the name kimchi originated from shimchae (salting of vegetable) which went through some phonetic changes: shimchae - dimchae - kimchae - kimchi.
• Reasons Why Kimchi Was Developed in Korea
Few fermented vegetable foods are found worldwide. Some possible reasons why kimchi was developed as a fermented food especially in Korea are as follows: (1) vegetables were popular to the ancient people in Korea whose main industry was agriculture; (2) Koreans had a remarkable technology of slating fish which was frequently used as a seasoning; (3) Cabbages (Brassica) appropriate for making kimchi were widely grown.
• Major Historical Periods of Korea
The development of kimchi is reportedly rooted in the agrarian culture that began before the era of the Three Kingdoms on the Korean Peninsula. Due to the cold Korean winter, they had to come up with the storage technology of vegetables as a means of securing food.
- Kimchi in Ancient Times
It is difficult to identify the process of development of kimchi in ancient times, as historical records of the times are barely available. We can only assume that they simply salted vegetables in order to keep them as long as possible.
- Kimchi during the Goryeo Kingdom
Though no direct records as to kimchi are found as in the previous period, cabbages are mentioned in an oriental medicine book titled Hanyakgugeupbang. There were two types of kimchi- jangajji (sliced radish preserved in soy sauce) and sunmu sogeumjeori (salted radish). In this period, kimchi began to receive new attention as a processed food enjoyable regardless of season as well as storage food for winter. It is suspected that the development of seasonings at that time enabled spicy kimchi to appear.
- Kimchi in the Joseon Period
It was after foreign vegetables, in particular, cabbages (Brassica) were introduced and used as the main material that the current type of kimchi was formed. Hot red pepper was import!ed to Korea from Japan in the early 17th century (after the Japanese invasion of Korea in 1592), but it took roughly 200 years until it was actively used as an ingredient of Kimnchi. Therefore, it was only during the late Joseon that kimchi became associated with its red color.
• Royal Court of Joseon
-
Kimchi in the Royal Court of Joseon
Normally three types of kimchi- whole-cabbage kimchi(jeotgukji), diced-radish kimchi (Kkakdugi) and water kimchi were served for the kings of Joseon. Jeotgukji for a good deal of pickled fish (e.g. croakers) was added to the kimchi. A cooking book of Joseon, Joseon massangsansik yorijebeop, explains how to make jeotgukji as follows:
First, cut well-washed cabbages and radishes into small chunks and salt them. Second, mix them with chopped hot red pepper, garlic, dropwort (minari), leaf mustards (gat) and some seaweed. Third, boil fermented fish in some water and cool it. Fourth, add it to the above blended stuffs. Fifth, store them in a pot and wait till they are fermented.

Even if the main materials of water kimchi (dongchimi) are radish and water, more garnishes were used to enhance the taste in the royal court of Joseon. The radishes used for water kimchi should be of a wholesome shape. In addition, they should be washed and salted for a day before being stored in a jar buried under ground. There is an anecdote that King Gojong, the second last king of Joseon Kingdom liked cold noodle in the dongchimi juice mixed with some beef juice as a winter-night-meal. Hence, they prepared special water kimchi with pears, which were exclusively used for the cold noodle.
- Modern Kimchi
Kimchi has been scientifically proved to be highly nutritious and recommended as a future food by many nutritionists at home and abroad. So the export of kimchi to foreign countries is rapidly increasing. Korean immigrants to China, Russia, Hawaii and Japan first introduced kimchi abroad, and have continued to eat kimchi as a side dish. It gradually gained popularity even among foreigners. Accordingly, kimchi may be found wherever Koreans live. Especially in America and Japan where relatively many Koreans live, packed kimchi is easily available. In the past, the production and consumption of kimchi was confined to Korean societies, but nowadays it has become a global food.
posted by angelyr

영어 표현 - 붕어빵 국화빵 계란빵

2009. 2. 18. 09:07 um --------------/um 영어회화

붕어빵/국화빵/계란빵

(Bungeo-ppang/ Gukwa-ppang/ Gyeran-ppang)

 

 

Bungeo-ppang gets its name from its fish-like shape. This sweet snack is molded in the shape of a carp, which is called 'bungeo' in Korean. A pancake batter-like shell is filled with red-bean paste and then baked; it is especially enjoyed in the winter. Gukwa-ppang is shaped like a flower and is slightly smaller than that of the similar tasting bungeo-ppang. Gyeran-ppang is also made of a pancake batter-like shell, but this is filled with an egg instead of the red bean filling.

posted by angelyr

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