Szechuan is a province in southwestern China, known for fiery sauces. Here's a Szechuan sauce recipe I found at CDKitchen. With a few modifications, this sauce will be the basis for my Szechuan tteokbokki (떡볶이) recipe.
As with all tteokbokki recipes, you start by soaking your garae tteok (가래떡), which are the fat cylindrical rice noodles traditionally used in tteokbokki, in a hot water bath (not boiling water) for 10 minutes (check the instructions on the package of tteok noodles you bought at the Korean grocery store or Asian supermarket for recommendations on this step).
1/4 teaspoon ground ginger
1/2 teaspoon minced garlic
1/2 cup chicken broth
1.5 teaspoons rice vinegar
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1/4 teaspoon gochugaru powder (Korean red pepper powder)
1/4 teaspoon pepper
1/8 teaspoon five-spice powder
1 pound garae tteok noodles, soaked