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

    [
  {
    "recipeCode": "0cb9660b1e1040c1af4bac9ae4fee48b",
    "updated": "2025-05-18T14:37:47.636Z",
    "title": "Doenjang Jjigae",
    "subtitle": "KOREAN SOYBEAN STEW",
    "description": "For many Koreans, this stew is the ultimate comfort food. It's the dish they long for when thinking of home – and almost every Korean will insist that their mother’s version is the best they have ever tasted. My mother cooks an excellent doenjang jjigae, but it’s actually my aunt who makes the finest version (sorry, Umma!). She enjoys it for breakfast, lunch, and dinner, so she has perfected the recipe over time. Since Koreans rarely write recipes down and often prepare this dish by combining ingredients, tasting, and adjusting until it’s just right, this is the closest recipe I can share to hers.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "myeulchi gookmul",
          "pork belly, finely sliced",
          "onion, thinly sliced",
          "bird's eye chilli, trimmed and thinly sliced",
          "garlic cloves, sliced",
          "gochujang (korean red chilli paste).",
          "gochugaru (korean red chilli powder).",
          "doenjang (korean soybean paste).",
          "small dried shrimps, optional",
          "courgette, halved lengthways and cut into 1 cm (50.8 mm) slices",
          "firm tofu, cut into 5 cm (50.8 mm) squares"
        ]
      }
    ],
    "instructions": [
      "1 Bring the stock to a boil in a large saucepan or stockpot. Add the pork, onion, chilli, garlic, gochujang, gochugaru, doenjang, and dried shrimps if using, and stir well to combine. Lower the heat to a simmer and cook for 5 minutes, then add the courgette slices and continue cooking for another 10-12 minutes until the courgette softens.",
      "2 Arrange the tofu squares evenly on top of the stew, cover with a lid, and simmer for 3-4 minutes until the tofu is thoroughly heated. Serve hot and bubbling."
    ],
    "notes_ingredients": null,
    "notes_instructions": "TIP: Feel free to adjust this recipe according to your taste – mushrooms, clams, and potatoes are common variations, but you can add any vegetables, meat, or seafood you prefer. Perhaps your version will be as delicious as my aunt’s!"
  }
]