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": "f9d597afa83a4687afce68c9f156f935",
    "updated": "2025-05-18T21:00:55.679Z",
    "title": "Dolsot Bibimbap",
    "subtitle": "KOREAN MIXED RICE",
    "description": "Bibimbap literally translates as 'mixed rice' (bibim = mixed, bap = rice), so you can really throw any ingredients together with some rice and you'd have a form of bibimbap. My mum usually makes hers with leftover rice, Miyuk Muchim, and Kongnamul Muchim mixed together with some gochujang and sesame oil for a quick lunch. This recipe is the fancier version – do/sot refers to the hot stone bowl that the rice is served in. It's served sizzling hot with a raw egg in the middle, which you mix in at the end to enjoy a combination of crispy and soft rice, crunchy vegetables, and soft, runny egg. If you don't have a stone bowl, you can still get the crispy bits by flattening the rice into an even layer in a frying pan instead.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dried shiitake mushrooms",
          "vegetable oil",
          "carrot, cut into matchsticks",
          "courgette, cut into matchsticks",
          "sigeumchi muchim",
          "kongnamul muchim",
          "cooked short-grain rice",
          "sesame oil",
          "egg",
          "salt"
        ]
      },
      {
        "section": "SAUCE",
        "ingredients": [
          "gochujang (korean red chilli paste).",
          "sesame seeds",
          "sesame oil",
          "caster sugar",
          "garlic cloves, minced"
        ]
      }
    ],
    "instructions": [
      "1 Put the shiitake mushrooms in a bowl and cover with boiling water.",
      "Leave to soak for 10 minutes, then strain and slice into thin strips.",
      "2 Mix all the sauce ingredients together in a small bowl.",
      "Set aside.",
      "3 Heat a splash of oil in a heavy-based frying pan over medium heat.",
      "Add the carrot to the pan, season with salt, and cook, stirring, for 2-3 minutes until the carrot has softened slightly.",
      "Set the carrot aside and repeat with the courgette.",
      "4 To assemble the dish, heat a Korean dolsot stone bowl or a heavy-based frying pan over high heat for 3-4 minutes until really hot.",
      "Brush the inside of the bowl or pan with sesame oil, then add the rice, pressing it down onto the bottom and up the sides to cover as much surface as possible (this ensures you get lots of crispy bits).",
      "5 Once the rice starts to sizzle, start arranging the vegetables in neat piles around the edges, leaving it over high heat and allowing it to cook for another 2 minutes to ensure the rice is nice and crispy.",
      "Crack the egg in the centre of the dolsot or pan, and carefully remove it from the heat.",
      "Serve piping hot with the sauce separately, so you can make it as spicy as you like."
    ],
    "notes_ingredients": null,
    "notes_instructions": "TIP: If you want to make this meaty, add around 50g (1¾oz) of Yukhoe to each bowl along with the vegetables. The heat of the hot stone bowl will quickly sear the beef once stirred through, so it will be nicely browned on the outside but still pink in the middle."
  }
]