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": "516c79d27e154be188947281288d49ff",
    "updated": "2025-05-18T15:44:30.993Z",
    "title": "Kimchi Jjigae",
    "subtitle": "KIMCHI STEW",
    "description": "I often find myself undecided between this dish and Doenjang Jjigae as my favorite Korean meal. Both are comforting homemade dishes that are simple to prepare. In fact, this was the first Korean dish my mother taught me to cook. The recipe is straightforward, but a few key elements make for an excellent kimchi jjigae.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable oil",
          "extra-mature baechu kimchi, roughly chopped",
          "pork belly, finely sliced",
          "water",
          "firm tofu, cut into 5 cm (50.8 mm) squares",
          "spring onion, trimmed and sliced at an angle, to garnish"
        ]
      }
    ],
    "instructions": [
      "Heat the oil in a large, heavy-based saucepan or stockpot over medium heat.",
      "Remove the kimchi from its fermenting liquid, add it to the pan, and fry for 10 minutes, stirring occasionally.",
      "Add the pork belly and 2-3 tablespoons of the kimchi juice to the pan. Fry for another 5 minutes until the pork is browned and the liquid has evaporated.",
      "Pour the measured water into the pan, bring to a simmer, and cook uncovered for 30 minutes until the liquid is reduced.",
      "Arrange the tofu squares evenly over the stew, cover with a lid, and simmer for 3-4 minutes until the tofu is warmed through.",
      "Serve by ladling into bowls and garnishing with the sliced spring onion."
    ],
    "notes_ingredients": "If using store-bought kimchi or kimchi that has only been fermented for a few weeks, add half a chicken stock cube along with the kimchi while frying to enhance flavor.\nWhen pork belly isn't available, canned tuna drained of liquid can be used as a substitute (add it just before the tofu to avoid it breaking apart too much). Tuna is a common alternative protein in Korea, and special 'tuna for kimchi jjigae' even comes in meat-shaped cubes.",
    "notes_instructions": "Ensure your kimchi is very mature and fermented, with a sharp, tangy flavor—young kimchi won't provide enough depth, resulting in a watery stew.\nFrying the kimchi for at least 10 minutes is crucial to develop its full flavor and achieve a rich, spicy stew.\nAvoid chopping the kimchi too finely; keeping some texture ensures a pleasant crunch in the dish."
  }
]