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": "1cb8352e5aff4ea9b5faf0d100f49f95",
    "updated": "2025-05-18T15:01:28.577Z",
    "title": "Gamjatang",
    "subtitle": "HANGOVER STEW",
    "description": "Many countries have special hangover remedies, and this is one of Korea's favorites—a rich, flavorful, and spicy stew that can help clear your head after a long night. Although gamjatang usually means 'potato stew,' the term 'gamja' here refers not to potatoes but to the knobbly pork spine traditionally used in the dish. In this version, pork ribs are used instead, as they are easier to find.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "new potatoes, halved",
          "pork ribs",
          "onion, roughly chopped",
          "spring onions, trimmed and roughly chopped",
          "whole garlic cloves",
          "piece of fresh root ginger, peeled and very finely chopped",
          "water",
          "baechu kimchi, cut into thin strips and rinsed",
          "chives",
          "enoki mushrooms, trimmed"
        ]
      },
      {
        "section": "SAUCE",
        "ingredients": [
          "gochugaru (korean red chilli powder).",
          "garlic cloves, finely sliced",
          "piece of fresh root ginger, peeled and very finely chopped",
          "light soy sauce",
          "fish sauce",
          "mirin",
          "gochujang (korean red chilli paste).",
          "doenjang (korean soybean paste).",
          "perilla seed powder (optional)."
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "cooked short-grain rice",
          "baechu kimchi"
        ]
      }
    ],
    "instructions": [
      "1. Prepare the sauce by combining all the sauce ingredients in a small bowl. Set it aside.",
      "2. Bring a pot of water to a boil, add the potatoes, and cook for about 15 minutes or until just tender. Drain and rinse under cold running water to cool them. Set aside.",
      "3. In a large saucepan or stockpot, place the pork ribs along with the onion, spring onions, garlic, and ginger. Pour in the measured water, bring to a boil, then cook uncovered for 1 hour.",
      "4. Stir in the kimchi and prepared sauce, lower the heat to a gentle simmer, and cook for 15 minutes. Add the potatoes, chives, and enoki mushrooms, then simmer for another 2-3 minutes until the potatoes are heated through and the chives have wilted.",
      "5. Serve the stew hot in bowls, accompanied by cooked rice and additional kimchi."
    ],
    "notes_ingredients": "Perilla seed powder is derived from a herb in the mint family and adds a distinctive flavor along with a subtly numbing, tingling heat. It is available at Korean groceries, but if unavailable, you can substitute with a couple of teaspoons of finely ground black pepper.",
    "notes_instructions": null
  }
]