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": "00ee464cbde644b3bee4d2c7bb9e07a2",
    "updated": "2025-05-18T14:22:18.311Z",
    "title": "Gogi Mandu",
    "subtitle": "Pork Dumplings",
    "description": "These plump dumplings are always a crowd favorite. This recipe demonstrates how to prepare the pan-fried version, featuring crispy, golden-brown skins. They are also delicious when steamed or added to soups, and can be deep-fried for an extra crunchy texture. I especially enjoy adding them to instant noodles when I'm really hungry.",
    "ingredients": [
      {
        "section": "FILLING",
        "ingredients": [
          "dried shiitake mushrooms",
          "dangmyeon sweet potato noodles",
          "firm tofu",
          "spring onions, trimmed and finely sliced",
          "chinese cabbage, trimmed and finely sliced",
          "garlic cloves, minced",
          "pepper",
          "regular soy sauce",
          "sesame oil",
          "vegetable oil",
          "minced pork"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable oil, for frying",
          "mandu skins, either shop-bought or homemade",
          "water, plus extra if needed",
          "cho ganjang, to serve"
        ]
      }
    ],
    "instructions": [
      "Place the shiitake mushrooms in a bowl, cover with boiling water, and let soak for 15 minutes.",
      "Drain and finely chop the mushrooms.",
      "Meanwhile, soak the noodles in boiling water in a separate bowl for 10 minutes.",
      "Drain, rinse under cold running water, and cut into 5-mm (¼-inch) lengths.",
      "Crumble the tofu into a large bowl; the finer the crumble, the better.",
      "Add the noodles and mushrooms to the tofu along with all the remaining filling ingredients except for the minced pork, then mix thoroughly.",
      "Heat 1 tablespoon of vegetable oil in a frying pan over medium heat.",
      "Add the minced pork, breaking it up with a wooden spoon, and cook until browned all over.",
      "Add the filling mixture to the pan and cook for an additional 3 minutes, stirring, until the cabbage softens.",
      "Transfer the filling to a large bowl and set aside to cool.",
      "Fill the mandu skins following the step-by-step instructions provided below.",
      "Heat 2 tablespoons of oil in a large frying pan with a lid over medium heat.",
      "Add the mandu, careful not to overcrowd the pan (cook in batches if necessary), and fry for 2 minutes until the bottoms are browned.",
      "Flip the mandu, add the water, and cover with the lid.",
      "Cook for 2 more minutes, then remove the lid.",
      "At this point, the mandu should be half-crispy and half-steamed. If there is still water in the pan, cook uncovered for another minute until it evaporates.",
      "Drain on kitchen paper and serve with cho ganjang for dipping."
    ],
    "notes_ingredients": null,
    "notes_instructions": "MANDU-FILLING STEP-BY-STEP:\n1 Lay a mandu skin flat in the palm of your hand.\n2 Spoon 2 teaspoons of filling into the center of the mandu skin.\n3 Dip a finger in water and moisten the edge of half the mandu skin.\n4 Fold the mandu skin over and press the edges together to seal.\n5 Moisten the front flat edge with a little more water.\n6 While keeping the skin flat, pinch the semicircular edge every 1-cm (½-inch) to create a rippled, crimped pattern. Repeat with remaining mandu skins and filling."
  }
]