Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers fr (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 fr.
    - 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 : fr (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "8ba1f006b52840c0ac427d83693d44dc",
    "updated": "2025-05-18T16:36:19.496Z",
    "title": "Godeungeo Jorim",
    "subtitle": "MACKEREL STEW",
    "description": "This was one of those meals we often enjoyed during childhood. My mother would quickly prepare it using tinned mackerel, which we nearly always had stocked at home. While this dish works well with either fresh or tinned mackerel, the broth made from fresh mackerel has a more vibrant flavor, and the fish becomes wonderfully tender. The mooli is my favorite component of this stew, as it absorbs all the sauce’s flavors. I love to mash it together with rice, a bit of the mackerel, and some of the cooking liquid. It might seem a little informal, but it’s a habit I likely inherited from my eldest uncle, who does the same.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "mackerel, approximately 500 g (0.454 kg) (56.699 g) in total",
          "mooli, halved lengthways and cut into 1 cm (12.7 mm) thick slices",
          "onion, finely sliced",
          "long red chillies, roughly chopped"
        ]
      },
      {
        "section": "SAUCE",
        "ingredients": [
          "gochugaru (korean red chilli powder).",
          "regular soy sauce",
          "garlic cloves, finely sliced",
          "water"
        ]
      }
    ],
    "instructions": [
      "Using a sharp knife or scissors, cut along the belly of the mackerel, remove the guts, and rinse the cavities thoroughly.",
      "Remove the heads and fins, then cut the mackerel into 3-cm (1½-inch) chunks, keeping the bones intact.",
      "Combine all the sauce ingredients in a bowl and mix well.",
      "Set the sauce mixture aside.",
      "Place the mooli slices evenly in the bottom of a heavy-based saucepan.",
      "Add the sliced onion, chopped chilli, and mackerel pieces on top, then pour the sauce over everything.",
      "Bring the mixture to a simmer, cover the pot, and cook for 30 minutes until the mooli is tender and the mackerel is fully cooked."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]