First, boil the rice cake soup and corn that were frozen in the freezer in water enough.

While the rice cake is boiling, the sauce must be made, but first, melt the butter in the pan.

Melt the butter in a pan and add two spoons of flour.

Mix butter and flour evenly to make 'Lu', which is the basis of cream sauce.

Rueda pours milk. Add about 200ml of milk. Mix evenly over medium heat with roux.

Add boiled rice cake and corn to cream sauce mixed with lu and milk.

When rice cakes and corn fall into cream sauce, cream tteokbokki visuals already start to come out. But it's bland because it's not seasoned yet.

It's good to season the cream sauce with cheese. Peel 3 slices of cheddar cheese and melt them in the sauce. The salty taste of cheese makes the sauce seasoned. If it's bland, you can add more cheese or season it with salt.

To control the greasiness, chop and add Cheongyang red pepper and shred onions. At this time, the sauce may be chewy over the fire, but it should be cooked while adding water in moderation.

There is leftover cocktail shrimp in the freezer, so defrost it and put it together.

You can finish with the shrimp, but I saw about a third of the pink sausage left in the refrigerator, so I cut it in.

Then, sprinkle pepper to finish.

Place the completed shrimp cream tteokbokki on a plate and sprinkle parsley powder to complete.