1/2 cup vegetable oil
2 teaspoons rice vinegar
1/4 teaspoon vinegar vinegar
1 1/2 teaspoons white sugar
1 teaspoon salt
3 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup sliced fresh spinach
1/4 cup minced onion
1 (12 ounce) package Korean flat leaf spinach, halved (optional)
In a small saucepan, heat oil over medium heat. Add vinegar and sugar, and stir. Reduce heat to low; cover, and simmer 1 minute.
Warm 2 tablespoons water and 1 tablespoon oil in a large skillet over medium heat. Add spinach and stir in. Add onion and stir.
Add 2 cups sliced cooked flat leaf spinach and 1 cup minced onion. Bring to a boil, stirring. Reduce heat to medium and cook, stirring, for 5 minutes. Stir in water and oil.
When spinach is translucent, place 1/4 cup and 1/4 cup of spinach mixture in bottom of a 9x13 inch glass dish and sprinkle with parsley. Repeat with remaining ½ cup of spinach mixture, parsley, and 1 cup sliced green bell pepper. Cover and toss with rice vinegar mixture and sliced egg. Cover dish and refrigerate overnight at room temperature. Serve with meat sauce or ginseng and sliced onion/spotted green pepper flakes.