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": "3929ef73f94d461a9aada24a65cd6380",
    "updated": "2025-05-18T15:30:28.803Z",
    "title": "Soondubu Jjigae",
    "subtitle": "SPICY SILKEN TOFU STEW",
    "description": "This dish is my favorite choice whenever I visit a Korean restaurant. It is spicy and vibrant, featuring a delightful creamy texture from the silken tofu that can win over even those skeptical about tofu. The clams add a special touch, providing the stew with a rich and complex flavor.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "clams",
          "salt",
          "vegetable oil",
          "stewing beef",
          "onion, thinly sliced",
          "courgette, thinly sliced",
          "fresh shiitake mushrooms, trimmed and finely sliced",
          "bird's eye chillies, finely sliced",
          "myeulchi gookmul",
          "extra-soft silken tofu",
          "eggs",
          "spring onion, trimmed and finely sliced, to garnish"
        ]
      },
      {
        "section": "SEASONING PASTE",
        "ingredients": [
          "sesame oil",
          "gochugaru (korean red chilli powder).",
          "garlic cloves, minced",
          "regular soy sauce"
        ]
      }
    ],
    "instructions": [
      "Inspect the clam shells, discarding any that are broken or do not close when tapped gently.",
      "Place the remaining clams in a large bowl, add the salt, and cover with cold water.",
      "Cover the bowl with aluminum foil, refrigerate, and let the clams soak for 2 hours. Then drain and rinse them thoroughly under cold running water.",
      "Prepare the seasoning paste by combining sesame oil, gochugaru, minced garlic, and soy sauce in a bowl.",
      "Heat the vegetable oil in a large saucepan or stockpot over medium heat.",
      "Add the seasoning paste and cook for 2 minutes, stirring continuously to prevent burning, until fragrant.",
      "Add the stewing beef and continue frying for 2-3 minutes, stirring, until the meat is browned.",
      "Mix in the onion, courgette, mushrooms, and chillies, ensuring all ingredients are evenly coated with the seasoning paste. Then pour in the stock.",
      "Bring the stew to a boil, lower the heat, and let it simmer gently for 5 minutes until the vegetables soften.",
      "Add the tofu and clams, and simmer for another 3-4 minutes, until the clams open. Discard any clams that remain closed.",
      "Bring the stew back to a boil, crack in the eggs, and stir briefly before removing from heat.",
      "Serve hot by ladling the stew into bowls, garnishing with spring onions."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]