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": "e097c56c1677451fb5f84acdf178cbf6",
    "updated": "2025-05-18T20:35:09.631Z",
    "title": "Sogogi Gori Jjim",
    "subtitle": "BRAISED OXTAIL STEW",
    "description": "We created this dish one night while planning a Korean feast for some friends. Originally intending to make galbi jjim (a Korean short rib stew), we were drawn to the large chunks of oxtail at the butcher's counter. Oxtail contains less meat but has a rich bone marrow center, which makes the sauce deliciously rich and glossy. When cooked, the meat becomes tender, juicy, and falls off the bone with ease. On a cold winter night, this is a truly comforting meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "oxtail, cut into 5 cm chunks",
          "plain flour",
          "salt",
          "finely ground white pepper",
          "vegetable oil",
          "onion, finely chopped",
          "carrots, finely chopped",
          "piece of fresh root ginger, peeled and very finely chopped",
          "garlic cloves, minced",
          "kiwifruit, peeled and finely chopped",
          "sesame oil",
          "caster sugar",
          "shaoxing rice wine",
          "gochugaru (korean red chilli powder).",
          "dried chillies, halved",
          "regular soy sauce",
          "water",
          "rice wine vinegar",
          "spring onion, trimmed and finely chopped"
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "cooked short-grain rice",
          "maneul jangajji"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 160°C (325°F), Gas Mark 4.",
      "Place the oxtail pieces in a large bowl. Add the flour, salt, and pepper and mix together with your hands, ensuring each piece is thoroughly coated.",
      "Heat the vegetable oil in a heavy-based casserole dish over high heat. Add the oxtail pieces and cook for 5-6 minutes, turning every couple of minutes, until nicely browned on all sides. You may need to do this in batches to avoid overcrowding the dish. Remove the oxtail from the dish and set aside.",
      "Add the onions and carrots to the casserole dish, reduce the heat to medium, and cook, stirring, for 3-4 minutes until the onions turn translucent and the carrots begin to soften. Return the oxtail to the casserole dish along with all the remaining ingredients except the rice wine vinegar and spring onion. Stir well to combine.",
      "Cover the casserole dish with a lid and transfer to the oven. Cook for 4 hours, skimming off excess fat every 30 minutes or so, until the meat is tender and falls off the bone easily when pressed gently with a fork. If the meat is still firm, return it to the oven for another 30 minutes until soft.",
      "Once tender, remove the meat and vegetables from the cooking liquid with a slotted spoon and set aside. Place the casserole dish on the hob over high heat and simmer for about 10 minutes until the liquid has reduced by a third and is thick and glossy. Return the oxtail and vegetables to the pan along with the rice wine vinegar and spring onions and stir well. Serve with rice and maneul jangajji."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]