Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en hi.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "9378fb2ce58046a38969045b12c55749",
    "updated": "2025-05-18T16:47:02.549Z",
    "title": "Miyuk Guk",
    "subtitle": "Birthday Seaweed Soup",
    "description": "Miyuk guk is a traditional Korean soup often enjoyed on birthdays and is also among the first dishes new mothers eat after childbirth due to its nourishing qualities. While it can be savored at any time, there is a cultural belief that the slippery seaweed might cause one to 'slip up,' so it is sometimes avoided during important exams. This dish is loved for its simplicity, and although traditionally prepared without spice, some enjoy adding a touch of gochugaru red chili powder for extra flavor.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dried miyuk (wakame) seaweed",
          "diced stewing beefsteak",
          "light soy sauce",
          "pepper",
          "garlic cloves, minced",
          "sesame oil",
          "water"
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "taste gochugaru (korean red chilli powder)."
        ]
      }
    ],
    "instructions": [
      "Place the seaweed in a small bowl, cover it with cold water, and let it soak for 10-15 minutes until it becomes soft and slippery.",
      "Drain the seaweed and set aside.",
      "In the meantime, combine the beef with soy sauce, pepper, and garlic in a large bowl.",
      "Mix well and allow the beef to marinate for 15 minutes.",
      "When ready to cook, heat sesame oil in a large saucepan or stockpot over medium heat.",
      "Add the marinated beef to the pan and cook for 2-3 minutes, stirring frequently, until the beef is browned on all sides.",
      "Add the drained seaweed and continue to cook for another 2 minutes, stirring constantly to prevent the seaweed from sticking to the pan.",
      "Pour in the water and bring the mixture to a boil.",
      "Lower the heat and simmer gently for 30 minutes.",
      "Serve the soup with gochugaru chili powder on the side for those who wish to add some heat."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]