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": "96fc0adc1cb84497b2baf49eb2eb1ab2",
    "updated": "2025-05-18T19:21:38.901Z",
    "title": "Gochujang Meatloaf",
    "subtitle": "",
    "description": "I'm a little ashamed to admit that the first time we made this meatloaf, I ate almost all of it myself. It's one of those dishes that is incredibly versatile and can be enjoyed either hot or cold. The mixture also works great for making meatballs or sausages. My favorite way to eat it is straight out of the refrigerator, cut into thick slices with a pile of our Mustard Pickled Onions, though it is also delicious when seared quickly in a pan for crispy edges, then eaten in a bread bun with a runny fried egg. Make it on a weekend, and you've got breakfast, lunch, and dinner sorted for the next few days.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "minced pork",
          "spring onions, trimmed and finely chopped",
          "garlic cloves, minced",
          "salt",
          "gochujang (korean red chilli paste).",
          "pepper",
          "fresh breadcrumbs",
          "onion, finely chopped",
          "egg"
        ]
      },
      {
        "section": "GLAZE",
        "ingredients": [
          "apricot jam",
          "gochujang (korean red chilli paste).",
          "honey",
          "regular soy sauce",
          "garlic clove, minced",
          "sesame oil",
          "apple vinegar"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C (350°F), Gas Mark 4. Grease a 450g (1 lb) loaf tin.",
      "For the glaze, mix together all the ingredients in a small bowl. Set aside.",
      "Put all the meatloaf ingredients in a large bowl, then stir together with a wooden spoon until well combined. Tip the meatloaf mix into the loaf tin, pressing it down into the corners and using a knife to smooth and even the top. Bake for 45 minutes, until the meatloaf starts to shrink from the edges of the tin.",
      "Remove the meatloaf from the oven and, using a skewer, poke holes all over the top. Pour over the glaze (this will sink into and flavor the meat as well as forming a lovely topping) and put it back in the oven for a further 20 minutes, until the glaze becomes nice and sticky. Serve hot or cold. This will keep in the fridge, covered, for 3 days."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]