We made some chicken tteokbokki (spicy rice cake) by default the other night when our fridge lost power. We decided the smartest thing to do was to cook most of the stuff that would spoil if we couldn't get it up and running (we later went to Walmart and bought a mini-one) but it probably just gave us another reason to cook something. Luckily, this led to another variation of one of our beloved dishes that we will continue to make in the future: chicken tteokbokki with perilla leaves (gaednip). It's basically the same recipe with the addition of perilla leaves, which give off a strong minty scent and aroma that is truly addicting with the spicy gochujang (red chili pepper paste) sauce. Though we usually use these leaves for wraps with barbecued meat, I think we found another great use for them.