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": "33f74f804b8148388ab2f5f1ca976e6d",
    "updated": "2025-05-18T15:23:34.302Z",
    "title": "Bulgogi Philly Cheesesteak",
    "subtitle": null,
    "description": "We first served these cheesesteaks at a pop-up event on a chilly February evening in 2014. At the time, we thought they were delicious, but in hindsight, we hadn't prepared so many dishes in such a short period, so they might not have reached their full potential. Since then, we've refined the recipe, and now we believe it's perfected. The bulgogi sauce enhances the rich beef flavor, while the cheese sauce adds a wonderfully indulgent touch. It's crucial to use a chewy bread made from potato or rice flour here, as the sandwich holds a lot of sauce—something soft like a brioche bun would disintegrate and be too sweet, whereas a baguette has too much crust. A great bread makes a great sandwich, and you want something that will absorb all that savory juice.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable oil",
          "generous knob of butter",
          "onion, finely sliced",
          "red pepper, cored, deseeded and finely sliced",
          "bulgogi sauce",
          "x 100 g sirloin steaks, each about 1 cm thick",
          "potato or rice flour rolls, each about 10 cm long, halved lengthways",
          "really great cheese sauce",
          "salt"
        ]
      },
      {
        "section": "TO GARNISH",
        "ingredients": [
          "spring onions, trimmed and thinly sliced",
          "gochugaru (korean red chilli powder)."
        ]
      }
    ],
    "instructions": [
      "1 Heat the oil and butter in a large frying pan over medium heat. Add the onion, season it lightly with salt, and cook for 10 minutes until it becomes soft and caramelized—patience is key, as well-cooked onions develop great flavor. Add the red pepper and cook for another 3 minutes until slightly softened, then remove the mixture from the pan and set it aside.",
      "2 Warm the bulgogi sauce gently in a small saucepan over medium heat, taking care not to let it boil to prevent bitterness. At the same time, heat the cheese sauce in a separate small saucepan over medium heat, thinning it with a little milk if necessary. Set both sauces aside once ready.",
      "3 Increase the heat under the frying pan to very high until it begins to smoke. Add the steaks and cook for about 40 seconds on each side, or until done to your preference. You may need to cook the steaks in batches. Remove from the pan and let them rest for 1 minute.",
      "4 While the steaks rest, warm the bread roll halves by placing them cut-side down in the pan and heating for about 30 seconds. Transfer the rolls to plates, then spread the onion and pepper mixture evenly over each half.",
      "5 Slice the steaks into 5-mm (1/4-inch) thick strips and add them to the saucepan with the bulgogi sauce, stirring to coat all the pieces evenly. Fill each roll with the beef, then drizzle the cheese sauce on top. Finish by sprinkling with the sliced spring onions and gochugaru for garnish before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]