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": "7b20e6cfef454e53802ec68a98b8feaa",
    "updated": "2025-05-18T16:22:13.626Z",
    "title": "LA Galbi",
    "subtitle": "KOREAN-STYLE SHORT RIBS",
    "description": "There is some debate about the origin of the 'LA' in 'LA Galbi.' Some believe it refers to the dish's roots within the Korean-American community of Los Angeles, while others suggest it refers to the term 'lateral,' describing the way the ribs are cut. Regardless of its origin, this dish is a popular favorite at Korean BBQ gatherings and was frequently enjoyed during my childhood.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "beef ribs, cut into la galbi-style strips .",
          "vegetable oil"
        ]
      },
      {
        "section": "MARINADE",
        "ingredients": [
          "spring onions, trimmed and finely chopped",
          "asian pear, peeled, cored and finely chopped",
          "onion, finely chopped",
          "garlic cloves, minced",
          "piece of fresh root ginger, peeled and very finely chopped",
          "pepper",
          "regular soy sauce",
          "sesame oil",
          "soft brown sugar"
        ]
      }
    ],
    "instructions": [
      "Combine all the marinade ingredients in a bowl and mix well.",
      "Arrange the beef rib strips in a large dish.",
      "Pour the marinade over the ribs and mix thoroughly to ensure each piece is evenly coated.",
      "Cover the dish with clingfilm and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.",
      "When ready to cook, heat a cast-iron griddle pan over medium-high heat and brush it with vegetable oil.",
      "Use tongs to lift the rib strips out of the marinade, letting any excess drip off.",
      "Place the strips flat on the griddle and cook for 2-3 minutes on each side until they develop a slight char. You may need to cook them in batches.",
      "Remove the ribs from the pan and allow them to cool slightly.",
      "Cut the strips between every second bone into smaller pieces to make them easier to pick up and enjoy."
    ],
    "notes_ingredients": "For authentic LA galbi-style ribs, request your butcher to slice the ribs thinly across the bone. This results in long strips of beef with small circular bones at the top, which can be used as convenient handles to pick up and eat the galbi by hand.",
    "notes_instructions": null
  }
]