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": "709b7b4583bc4449a8cec14c2f45bfb8",
    "updated": "2025-05-18T00:36:57.105Z",
    "title": "Roasted Vegetable Bibimbap",
    "subtitle": "Broccoli Rabe, Butternut Squash, Shiitake",
    "description": "This bowl offers a wonderful combination of autumn flavors and a blend of vibrant colors, featuring sweet butternut squash, earthy shiitake mushrooms, and slightly bitter broccoli rabe. All the vegetables are roasted in the oven, and you can crisp the rice while they cook, making this dish quick and easy to prepare.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "small or medium-to-large butternut squash (about 680 g).",
          "broccoli rabe",
          "shiitake mushrooms",
          "neutral-tasting oil",
          "soy sauce",
          "brown sugar",
          "gochujang or store-bought sambal oelek",
          "toasted sesame oil (optional).",
          "cooked white or brown rice or mixed grains, freshly cooked if skipping the rice-crisping step",
          "soft- or crispy-fried eggs",
          "sprouts or shoots, such as broccoli sprouts, mung bean sprouts, or sunflower shoots, for garnish",
          "quick cucumber pickles, for optional garnish",
          "lime wedges, for garnish",
          "gochujang sauce or sriracha, for serving"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 400°F.",
      "Trim the ends off the butternut squash, then cut it in half crosswise where the bottom begins to swell. Stand each piece upright on a cutting board and carefully peel off the skin in strips with a sharp knife, slicing all the way around. Alternatively, use a vegetable peeler and ensure all the pale white skin is removed. Slice the bottom portion in half lengthwise and scoop out the seeds. Place the wide, flat side down and slice the squash into strips about ½ inch thick. Cut the top section into ½-inch-thick slabs, stack them, and cut into thirds or quarters so pieces are about the size of dominoes.",
      "Remove and discard the tough stems from the broccoli rabe, keeping only the leaves and flowering parts. Trim the stems off the mushrooms and discard; if they are large, slice the caps in half.",
      "Whisk together 2 tablespoons of the neutral oil, soy sauce, brown sugar, and gochujang. Place the prepared squash and mushrooms on one baking sheet and the broccoli rabe on another. Divide the sauce evenly between the two pans and toss the vegetables by hand to coat thoroughly. Roast the broccoli rabe for 5 to 8 minutes until wilted and the thicker stems are tender. Roast the squash and mushrooms for 15 to 20 minutes until the squash is caramelized and tender and the mushrooms are juicy and slightly shrunken (prioritize the squash being fully cooked). Cover the baking sheets with foil to keep warm until serving.",
      "To prepare crispy bibimbap rice (optional): Just before serving, heat the remaining 1 tablespoon of neutral oil and toasted sesame oil in a wide skillet over medium heat. Press the rice firmly into the skillet, forming a thick cake. Cook undisturbed for 4 to 5 minutes until a golden crust forms on the bottom.",
      "To serve, use a spatula to scoop the rice and divide it among four bowls, making sure each portion includes some of the crispy rice. Top with the roasted squash, broccoli rabe, mushrooms, and any remaining marinade from the pans. Place one fried egg atop the vegetables in each bowl. Garnish with sprouts or shoots, cucumber pickles if using, and lime wedges. Serve immediately with Gochujang Sauce or sriracha on the side."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]