Pumpkin rice cakes in Saha, Busan: Hohobak dessert shop

I found Hohobak while looking for rice cakes to give the kids as a snack. We tried everything from pumpkin injeolmi (chewy rice cake) covered generously in rice castella crumbs to mugwort injeolmi and sweet pumpkin milk, and what began as a snack kept drawing us back even for a late-night bite.

Hohobak, a handmade rice cake shop in Hadan-dong, Busan

An orange sidewalk sign reading “Hohobak Handmade Rice Cake Shop” sits outside, so it was not hard to find. The pumpkin character and colors stood out right away, and the “Korean pumpkin dessert” wording on the sign immediately made it feel like a place specializing in pumpkin sweets.

I stopped by looking for rice cakes for the kids, and it seemed like a place worth noting if you are searching for pumpkin injeolmi in Busan.

Inside the shop and the menu

Rather than feeling like a large café, the interior was a neat handmade rice cake shop focused on takeaway and pickup. Pumpkin milk was displayed in the refrigerated case, and gift boxes and traditional cloth wrapping were available too.

The shop information said return-gift rice cakes, large group orders, custom sticker production, free delivery, and nationwide parcel delivery were available. I did not order return-gift rice cakes myself, but the packaging was neat, so it would be useful for anyone considering them as gifts.

The signature rice castella pumpkin injeolmi came in small for ₩3,500, medium for ₩6,500, and large for ₩25,000. Mugwort castella mugwort injeolmi was ₩4,000 small, ₩7,500 medium, and ₩29,000 large.

Hohobak pumpkin milk was ₩3,500 for 250 ml and ₩9,500 for 750 ml. They also sold drinks such as Americano, honey Americano, café latte, vanilla latte, and peach iced tea.

Comparing large pumpkin injeolmi and small mugwort injeolmi

This time, I brought home a large pumpkin injeolmi and a small mugwort injeolmi.

Putting the two boxes side by side made the size difference very clear. The large size is good when several people are sharing or when you want plenty for the kids, while the small size feels easy for tasting alone or having as a simple snack.

The pumpkin injeolmi was absolutely covered in yellow rice castella powder. Each bite had soft, chewy rice cake with fluffy castella on the outside, so the contrasting textures were lovely. It was gently sweet rather than intensely sugary, so the kids ate it well too, and I could see why people searching for pumpkin injeolmi shops in Busan seek it out.

The mugwort injeolmi was better than expected

Honestly, I was not expecting much from the mugwort injeolmi, but it was so much better than I thought. The distinctive mugwort aroma came through softly alongside the sweetness of the castella, and the overall balance was great without becoming too sweet.

The kids preferred the pumpkin injeolmi, while I alternated between the pumpkin and mugwort versions. At first, I planned to set aside only enough for that day and freeze the rest, but I kept reaching for it and ate much more than expected. There is a reason even the large size disappears quickly.

Be sure to have the pumpkin milk too

Personally, the pumpkin milk was the most unexpectedly memorable part. Its deep color made me think it would be very sweet, but it was smooth and gently sweet without becoming cloying. Having it with the rice cakes made them go down nicely, and the pairing worked so well.

I bought both the small and large bottles, and the 250 ml size was perfect for a quick morning drink. On a busy day, a few pieces of rice cake and one pumpkin milk would make a decent simple breakfast substitute.

Freeze leftover rice cakes rather than refrigerating them

It is worth paying attention to Hohobak’s storage instructions too. The notice recommends eating them the same day and says not to refrigerate leftovers; instead, freeze them and thaw them at room temperature.

I had kept rice cakes from another place in the refrigerator for several days before, so I was a little puzzled at first. But after portioning these out, freezing them, and taking them back out, I understood why. Leaving the frozen rice cakes at room temperature for about one or two hours made them soft again, almost like when I first bought them. So even for rice cakes you plan to eat the next day, I would recommend freezing and naturally thawing them rather than refrigerating them.

From kids’ snacks to late-night treats for adults

The kids happily ate the pumpkin injeolmi as a snack, while I had the mugwort injeolmi and pumpkin milk too. I took out just a little as a snack, then found myself reaching for it again at night because everything was deliciously sweet without feeling heavy. When rice cakes are too sweet, I get tired of them after only a few, but Hohobak had less of that feeling, so I kept eating.

If you are looking for a Busan pumpkin injeolmi shop that works for everything from kids’ snacks to late-night treats for adults, keep Hohobak in mind. I recommend trying the mugwort injeolmi and pumpkin milk along with the pumpkin injeolmi.