Goal
       Corriger les erreurs de formatage dans une réponse contenant un JSON mal structuré afin de rendre le JSON exploitable et valide.

        1. Extraire et corriger uniquement la partie JSON de  [
[
  {
    "recipeCode": "0c971b224da04ca5ab6d7702346111b7",
    "updated": "2025-05-18T10:39:57.361Z",
    "title": "Tofu Stew with Fermented Soybean Paste",
    "subtitle": "DOENJANG-JJIGAE",
    "description": "This dish is one of the most popular in Korea. Fermented soybean paste, called doenjang, is a condiment used for over 1,700 years and is an essential core of Korean cuisine.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "250 g medium-firm tofu",
          "100 g Charlotte potato",
          "100 g zucchini",
          "3 fresh or rehydrated shiitake mushrooms",
          "1 large scallion stalk",
          "1 teaspoon crushed garlic",
          "1/2 green chili or 30 g green bell pepper",
          "1/2 red chili (optional)",
          "1/2 handful dried anchovies (optional)",
          "50 to 60 g doenjang (fermented soybean paste)",
          "2 teaspoons gochujang (chili paste)",
          "700 ml rice water"
        ]
      }
    ],
    "instructions": [
      "Cut the tofu into 2 cm cubes, the potato and zucchini into 3 cm diameter slices about 1 cm thick, and the scallion into 3 cm pieces.",
      "Thinly slice the shiitake mushrooms and the chilies.",
      "Pour the rice water into a pot and infuse the dried anchovies in the simmering water for 3 minutes.",
      "Remove them with a slotted spoon.",
      "Take some broth into a bowl to dilute the doenjang and gochujang, then return it to the pot and continue cooking over medium-high heat, half-covered.",
      "When the broth boils, add the chopped garlic, tofu, and shiitake mushrooms, then after 1 minute add the potato, then 2 minutes later, stir in the zucchini and chilies.",
      "When the potato is cooked, add the scallions, turn off the heat, and let rest covered for a few moments.",
      "Serve hot accompanied by rice."
    ],
    "notes_ingredients": "",
    "notes_instructions": "The most traditional version uses beef (rump or sirloin) instead of dried anchovies. You can choose this option or vary with a seafood broth according to your preferences."
  }
].
        2. S'assurer que la syntaxe JSON est strictement valide.
        3. Ne pas modifier les valeurs, seulement le format si nécessaire.
    
        Return Format
        Tu dois renvoyer un JSON strictement valide.
        - Respecte la structure originale du JSON (pas d'ajout, suppression ou modification des données).
        - Corrige les erreurs de formatage éventuelles (guillemets manquants, virgules, accolades, etc.).

        Warnings
        - Ne modifie pas le contenu des valeurs, seulement le format si nécessaire.
        - Ne renvoie que le JSON corrigé, sans explication.
        - Assure-toi que le JSON est bien formatté et exploitable.

        Context Dump
        Données à corriger :
         [
[
  {
    "recipeCode": "0c971b224da04ca5ab6d7702346111b7",
    "updated": "2025-05-18T10:39:57.361Z",
    "title": "Tofu Stew with Fermented Soybean Paste",
    "subtitle": "DOENJANG-JJIGAE",
    "description": "This dish is one of the most popular in Korea. Fermented soybean paste, called doenjang, is a condiment used for over 1,700 years and is an essential core of Korean cuisine.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "250 g medium-firm tofu",
          "100 g Charlotte potato",
          "100 g zucchini",
          "3 fresh or rehydrated shiitake mushrooms",
          "1 large scallion stalk",
          "1 teaspoon crushed garlic",
          "1/2 green chili or 30 g green bell pepper",
          "1/2 red chili (optional)",
          "1/2 handful dried anchovies (optional)",
          "50 to 60 g doenjang (fermented soybean paste)",
          "2 teaspoons gochujang (chili paste)",
          "700 ml rice water"
        ]
      }
    ],
    "instructions": [
      "Cut the tofu into 2 cm cubes, the potato and zucchini into 3 cm diameter slices about 1 cm thick, and the scallion into 3 cm pieces.",
      "Thinly slice the shiitake mushrooms and the chilies.",
      "Pour the rice water into a pot and infuse the dried anchovies in the simmering water for 3 minutes.",
      "Remove them with a slotted spoon.",
      "Take some broth into a bowl to dilute the doenjang and gochujang, then return it to the pot and continue cooking over medium-high heat, half-covered.",
      "When the broth boils, add the chopped garlic, tofu, and shiitake mushrooms, then after 1 minute add the potato, then 2 minutes later, stir in the zucchini and chilies.",
      "When the potato is cooked, add the scallions, turn off the heat, and let rest covered for a few moments.",
      "Serve hot accompanied by rice."
    ],
    "notes_ingredients": "",
    "notes_instructions": "The most traditional version uses beef (rump or sirloin) instead of dried anchovies. You can choose this option or vary with a seafood broth according to your preferences."
  }
]