Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "0ae5cc6bcf544330b301d9d1d908b5d6",
    "updated": "2025-05-18T14:32:07.797Z",
    "title": "Haemul Bol Jjim",
    "subtitle": "SPICY SEAFOOD STEW",
    "description": "My cousin Ji Hyun stayed with us in the UK for a few months one summer to study English. While he enjoyed his time here, what he truly missed from home was this spicy cod stew. At that time, I hadn't tried it yet, but I remember him speaking about it with great fondness. Having tasted it since, I can confirm that it is truly unique—the seafood enriches the spicy sauce with deep flavor, the cod flakes apart perfectly, and the bean sprouts turn soft and slippery. If you enjoy seafood, this dish is sure to delight you.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "mussels",
          "bean sprouts",
          "myeulchi gookmul",
          "large raw whole prawns",
          "cod fillet, deboned and cut into 5 cm squares",
          "chives",
          "cooked short-grain rice, to serve"
        ]
      },
      {
        "section": "SAUCE",
        "ingredients": [
          "gochujang (korean red chilli paste).",
          "gochugaru (korean red chilli powder).",
          "mirin",
          "garlic cloves, finely sliced",
          "regular soy sauce",
          "spring onion, trimmed and finely chopped",
          "sweet rice flour or corn flour"
        ]
      }
    ],
    "instructions": [
      "Inspect the mussels, tapping any that are open lightly on a surface to see if they close. Discard those that remain open or appear damaged. Remove the beards and scrape off any barnacles using the back of a knife, then rinse thoroughly.",
      "Bring a saucepan of water to a boil, add the bean sprouts, and cook for 3-4 minutes until just tender. Drain and rinse under cold running water to cool. Set aside.",
      "Pour the stock into a large heavy-bottomed saucepan and bring it to a boil. Lower the heat to a simmer, add the mussels and prawns, and cook for 3 minutes. Add the cod, cover with a lid, and simmer for another 3-4 minutes until all the seafood is cooked and the mussels have opened (discard any that do not open). Remove the pan from the heat and drain most of the stock, leaving 150ml (1/4 pint) in the pan.",
      "Combine the sauce ingredients in a bowl and set aside.",
      "Return the pan to medium-high heat, add the bean sprouts, chives, and sauce, and gently stir to combine, being careful not to break the cod. Simmer for 3-4 minutes until the chives have wilted and the stew is heated through.",
      "Serve the stew in a large shared dish placed in the center of the table, accompanied by plenty of rice to soak up the flavorful, spicy sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]