Which KPop group has the most English songs?

4th gen - TXT, aespa

Quote from Daisy_Queen

For girl groups, probably BP with 7

What I find interesting with BP in this "debate" is with the exception of Ice Cream, all their title tracks (eg the big ones) are still in Korean and still hit big.

Quote from ThePhantomThief

What I find interesting with BP in this "debate" is with the exception of Ice Cream, all their title tracks (eg the big ones) are still in Korean and still hit big.

I mean BP in general have more English in their songs than any other GG. (Prolly now new jeans as well) If anything that’s more of a testament to how English being the focus for BP is part of the reason for their success.

Not the most but they have a lot

Quote from ThePhantomThief

What I find interesting with BP in this "debate" is with the exception of Ice Cream, all their title tracks (eg the big ones) are still in Korean and still hit big.

It's time to change that tbh

Next era needs to have a full eng pre-release single

for GG - BP?

Quote from HardcoreBLINK

It's time to change that tbh

Next era needs to have a full eng pre-release single

BP english songs are the few english songs that i can 80% comprehend the lyrics and meaning of the songs without needing to look for lyrics. The pronunciation is on-point (given they have 2 native English speaker + Lisa which is decent in speaking English too)

Kaachi.

I've been loving TXT's english singles and of course MX~.

But for the most however MX is the only one I know, there are certain artistss with a few that are still enjoyable; (LWWA by Kang Daniel is rarely mentioned unless someone is a Danity, I don't think its to bad either)

Isn’t it Super M? Or are we not counting them?

Quote from gerrard174

BP english songs are the few english songs that i can 80% comprehend the lyrics and meaning of the songs without needing to look for lyrics. The pronunciation is on-point (given they have 2 native English speaker + Lisa which is decent in speaking English too)

Yep it's time to go full eng for singles while retaining kor singles

Quote from ThePhantomThief

What I find interesting with BP in this "debate" is with the exception of Ice Cream, all their title tracks (eg the big ones) are still in Korean and still hit big.

my friend 90% english lyrics and onomatopoeia sparkled with some korean phrases there and there is not a korean song, there is a reason born pink was categorized as a english album by billboard and didn't let it chart on the world albums chart

Quote from randkpopstan

my friend 90% english lyrics and onomatopoeia sparkled with some korean phrases there and there is not a korean song, there is a reason born pink was categorized as a english album by billboard and didn't let it chart on the world albums chart

Almond Honey Nougat

Ingredients

3/4 cup hazelnuts, whole, toasted

3/4 cup almonds, whole, toasted

3/4 cup whole toasted pistachios

2 cups sugar

1 cup light corn syrup

1/2 cup honey

1/4 teaspoon salt

1/4 cup water

2 large egg whites, room temperature

2 teaspoons vanilla extract

1 teaspoon almond extract

1/4 cup butter, softened

1 teaspoon orange blossom water, optional

Edible rice paper, optional

Steps to Make It

Gather the ingredients.

Prepare a 9 x 13-inch pan by lining the bottom with edible rice paper.

Place sugar, corn syrup, honey and water in a large heavy saucepan over medium heat. Stir constantly until the sugar dissolves, then use a wet pastry brush to wipe down the sides of the saucepan to prevent sugar crystals from forming.

Insert a candy thermometer and continue to cook the syrup, without stirring, until the candy thermometer reads 252 F.

When the sugar syrup is nearing the proper temperature, begin to beat the egg whites until stiff peaks form. Try to time the beating so that the stiff peaks stage coincides with the proper temperature of the syrup. If the egg whites are ready before the syrup, stop the mixer so that they are not overbeaten and crumbly.

Once the sugar syrup is at 252 F, carefully remove 1/4 cup of syrup and keep the rest of the syrup on the heat. With the mixer running, slowly pour the hot 1/4 cup of syrup in a thin, steady stream into the egg whites. Beat the whites at high speed for five minutes until they hold firm peaks.

While the egg whites are being beaten, continue to cook the sugar syrup until the thermometer reads 315 F. Monitor the syrup carefully, as it can quickly overheat and burn near the end of the cooking process.

Once the syrup reaches 315 F, remove the pan from the heat. If you have a large heat-safe measuring cup with a spout, pour the sugar syrup into the cup to make it easier to pour into the mixer. If not, be sure to be very cautious when working with such hot liquids. With the mixer running, pour the hot syrup slowly into the egg whites. Beat them on high for an additional 5 minutes, or until they hold their shape.

Stop the mixer and add the vanilla extract, almond extract, orange blossom water, salt, and butter. Turn the mixer back on and for an additional five minutes or until a thick ribbon forms when the whisk is lifted from the bowl. Stir in the nuts by hand.

Pour the nougat into the prepared pan, and use an offset spatula or knife sprayed with nonstick cooking spray to smooth the top. Cover the top completely with another sheet of rice paper. Place a second 9 x 13-inch pan on top of your nougat, and place a large book or other heavy object in the pan to weigh it down. Let sit until completely cooled and set, 3 hours or up to overnight.

When you are ready to cut the nougat, spray a knife with nonstick cooking spray and run it along the edges of the pan to loosen the candy.

Turn the nougat out onto a cutting board. Using a knife sprayed with nonstick cooking spray, cut the nougat into small squares or rectangles. Nougat can be served immediately or stored in an airtight container at room temperature. You might want to wrap the pieces in waxed paper so that the sides do not stick together. Serve nougat at room temperature.

Quote from ThePhantomThief

Almond Honey Nougat

Ingredients

3/4 cup hazelnuts, whole, toasted

3/4 cup almonds, whole, toasted

3/4 cup whole toasted pistachios

2 cups sugar

1 cup light corn syrup

1/2 cup honey

1/4 teaspoon salt

1/4 cup water

2 large egg whites, room temperature

2 teaspoons vanilla extract

1 teaspoon almond extract

1/4 cup butter, softened

1 teaspoon orange blossom water, optional

Edible rice paper, optional

Steps to Make It

Gather the ingredients.

Prepare a 9 x 13-inch pan by lining the bottom with edible rice paper.

Place sugar, corn syrup, honey and water in a large heavy saucepan over medium heat. Stir constantly until the sugar dissolves, then use a wet pastry brush to wipe down the sides of the saucepan to prevent sugar crystals from forming.

Insert a candy thermometer and continue to cook the syrup, without stirring, until the candy thermometer reads 252 F.

When the sugar syrup is nearing the proper temperature, begin to beat the egg whites until stiff peaks form. Try to time the beating so that the stiff peaks stage coincides with the proper temperature of the syrup. If the egg whites are ready before the syrup, stop the mixer so that they are not overbeaten and crumbly.

Once the sugar syrup is at 252 F, carefully remove 1/4 cup of syrup and keep the rest of the syrup on the heat. With the mixer running, slowly pour the hot 1/4 cup of syrup in a thin, steady stream into the egg whites. Beat the whites at high speed for five minutes until they hold firm peaks.

While the egg whites are being beaten, continue to cook the sugar syrup until the thermometer reads 315 F. Monitor the syrup carefully, as it can quickly overheat and burn near the end of the cooking process.

Once the syrup reaches 315 F, remove the pan from the heat. If you have a large heat-safe measuring cup with a spout, pour the sugar syrup into the cup to make it easier to pour into the mixer. If not, be sure to be very cautious when working with such hot liquids. With the mixer running, pour the hot syrup slowly into the egg whites. Beat them on high for an additional 5 minutes, or until they hold their shape.

Stop the mixer and add the vanilla extract, almond extract, orange blossom water, salt, and butter. Turn the mixer back on and for an additional five minutes or until a thick ribbon forms when the whisk is lifted from the bowl. Stir in the nuts by hand.

Pour the nougat into the prepared pan, and use an offset spatula or knife sprayed with nonstick cooking spray to smooth the top. Cover the top completely with another sheet of rice paper. Place a second 9 x 13-inch pan on top of your nougat, and place a large book or other heavy object in the pan to weigh it down. Let sit until completely cooled and set, 3 hours or up to overnight.

When you are ready to cut the nougat, spray a knife with nonstick cooking spray and run it along the edges of the pan to loosen the candy.

Turn the nougat out onto a cutting board. Using a knife sprayed with nonstick cooking spray, cut the nougat into small squares or rectangles. Nougat can be served immediately or stored in an airtight container at room temperature. You might want to wrap the pieces in waxed paper so that the sides do not stick together. Serve nougat at room temperature.

Display More

homer-simpson-snoring.gif

Quote from randkpopstan

homer-simpson-snoring.gif

Yeah that is generally how most people consider you and your posts little one

Quote from ThePhantomThief

Yeah that is generally how most people consider you and your posts little one

Alright