Since today is Leap Day, I’ve invited the hubs to guest blog. Leap Day tradition has genders switching roles for 24 hours—for example, women are supposed to propose to men on February 29th—but my idea of an exciting switch-up is to have John post instead.“You can post whatever you want: a rant, a review, or random thoughts,” was my parameter for his post.Being married to a cook (and being a very good cook himself), the hubs chose to write a recipe. Introducing John Suh, aka the hubs.***Growing up in the 80’s and early 90’s, there was no concept of low-carb diets, especially if you were first generation Korean-American. Most meals at home consisted of Some kind of stew as the main, a variety of pickled side dishes, and the accompanying big bowl of delicious carbs known as white rice. My mom always said that eating white rice and veggies was the healthiest thing you could eat. Fast-forward 20+ years, and carbs are the enemy, so this recipe is not for the carb haters.Often Korean food was built on layers of flavors with whatever resources were available. Just ten years ago, Korea wasn’t the economic power it is now, and often the popular dishes of today were yesterday’s poor mans food. One of my favorite Korean dishes is ddukbokki, Korean rice cakes cooked in a red pepper sauce with veggies and protein of your choice. It’s spicy, sweet, flavorful, and—best of all—loaded with glorious carb-o-licious rice cakes. I grew up eating this when my mom had left over dduk, or rice cakes. It was a great way to get rid of ingredients that were going to go bad soon. Most Korean foods were created this way.It’s a very simple dish but requires a few things you’ll probably need to run to your local Asian grocery store for. But I promise there will be no regrets!