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": "b9278dda648d40509c71ea3066ec6530",
    "updated": "2025-05-18T19:57:47.708Z",
    "title": "Mae-Un-Tang",
    "subtitle": "FISH MARKET FISH STEW",
    "description": "This dish tastes like Korea to me, its deep-sea flavors conjuring up memories of time spent there in restaurants by the beach. If you order sushi (or hwe in Korean) in Korea, this dish is usually served at the end of the meal. The ajummas take all the remaining sushi from your table and boil it up along with the chili paste and any heads and bones from the fish. It's a fantastic way of making sure that nothing is wasted, though it does mean that you're often left with a soup that is full of bones and not a lot of fish! In this version, there's plenty of fish to go around.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "myeulchi gookmul",
          "mooli, halved lengthways and cut into 5 cm slices",
          "whole red snapper(s), about 750 g in total, descaled, cleaned and cut into 5 cm thick steaks",
          "spring onions, trimmed and roughly chopped",
          "long red chili, trimmed and roughly chopped",
          "courgette, roughly chopped"
        ]
      },
      {
        "section": "PASTE",
        "ingredients": [
          "gochujang (korean red chili paste).",
          "doenjang (korean soybean paste).",
          "gochugaru (korean red chili powder).",
          "garlic cloves, minced",
          "light soy sauce",
          "fish sauce",
          "pepper"
        ]
      }
    ],
    "instructions": [
      "1. For the paste, mix together all the ingredients in a bowl. Set aside.",
      "2. Pour the stock into a large heavy-based saucepan or stockpot and bring to a boil. Add the mooli, reduce to a simmer and cook over a gentle heat for 7-8 minutes, until the mooli begins to soften.",
      "3. Stir the paste through the broth, add the fish, spring onions, chili, and courgette, and simmer for a further 6-7 minutes, until the courgette has softened and the fish is cooked through. Transfer the still-bubbling pan to a heatproof stand in the middle of the table for everyone to help themselves."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]