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": "b92c20043c30477fa960c8dca7016a67",
    "updated": "2025-05-04T21:05:28.845Z",
    "title": "Korean Pot Roast with Jicama Salad",
    "subtitle": null,
    "description": "Gochugaru, Korean red chili flakes, is becoming more widely available and can be a flavorful, authentic alternative to standard red pepper flakes if you can find it. Most gochugaru is made from dried, seeded chiles and tends to be milder than regular red pepper flakes, so you might want to use a bit more according to your taste.",
    "ingredients": [
      {
        "section": "FOR THE POT ROAST",
        "ingredients": [
          "onion powder",
          "coarse ground black pepper",
          "chuck roast (908 g), trimmed",
          "grated zest and juice of",
          "coconut aminos",
          "whole30 compliant fish sauce",
          "rice wine vinegar",
          "garlic, crushed",
          "fresh ginger, peeled and thinly sliced",
          "jalapeño, seeded and halved",
          "red pepper flakes"
        ]
      },
      {
        "section": "FOR THE JICAMA SALAD",
        "ingredients": [
          "jicama, peeled and cut into matchsticks (3 cups).",
          "orange bell pepper, finely diced",
          "slivered red onion",
          "orange, segmented",
          "fresh lime juice",
          "extra-virgin olive oil",
          "jalapeño, seeded and minced"
        ]
      }
    ],
    "instructions": [
      "In a small bowl, mix together the onion powder and black pepper.",
      "Coat the chuck roast on all sides with the spice blend.",
      "In a 6-quart slow cooker, combine the orange zest and juice, coconut aminos, fish sauce, rice wine vinegar, crushed garlic, sliced ginger, jalapeño halves, and red pepper flakes.",
      "Place the seasoned roast into the slow cooker and turn it to ensure it is well coated with the mixture.",
      "Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.",
      "While the roast cooks, in a medium bowl, combine the jicama matchsticks, diced bell pepper, slivered red onion, and orange segments.",
      "Drizzle the lime juice and olive oil over the salad and toss to mix evenly.",
      "Add the minced jalapeño on top and gently toss again.",
      "Remove the cooked roast from the slow cooker.",
      "Use two forks to shred the meat into bite-sized pieces.",
      "Drizzle some of the cooking juices over the shredded meat and serve alongside the prepared jicama salad."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]