Frank Burger Kkansho Shrimp Beef Burger [Korean Food]

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Korean burger chains keep handing their menus to guest chefs, and Frank Burger is one of the most active. Today’s new release is the Frank Burger Kkansho Shrimp Beef Burger, built around kkansho shrimp, the Chinese-Korean sweet chili prawn dish. It arrives under the “Park Eun-young’s True Colors of Burgers” theme, which brings the chef’s Chinese-cuisine style to the menu. I reviewed the Padak Padak Chicken Burger first, and with so many new releases this month I only got around to ordering this one now. At 6,600 won in store, it stacks a shrimp patty and a beef patty and finishes them with kkansho shrimp sauce. The yurinji-style padak burger was already unusual, so I was curious what kkansho shrimp becomes inside a bun. Let’s find out.

Table of Contents

📋 At a Glance

Product: Kkansho Shrimp Beef Burger
Brand: Frank Burger
Price: 6,600 won à la carte and 10,100 won for a combo in store (7,500 won and 11,300 won on delivery via Coupang Eats)
Lineup: one of two items in the Park Eun-young’s True Colors of Burgers chef collab
Main build: tartar white sauce, shrimp patty, beef patty, tomato, onion, Chinese kkansho sauce
Verdict: ★3.0 — the shrimp and beef pairing works, but the familiar sauce never delivers a real punch.

Kkansho Shrimp Beef Burger Price and Concept

As the name suggests, the concept reworks a standard shrimp burger in kkansho style and pairs it with a beef patty. My guess is that it’s essentially a shrimp burger with kkansho shrimp sauce added. The Padak Padak Chicken Burger I reviewed last time put yurinji sauce and green onion on a chicken patty, which tasted markedly different from any chicken burger I knew. So this one should land somewhere unfamiliar too. Let’s start with the price.

In store: 6,600 won à la carte / 10,100 won combo
Delivery (Coupang Eats): 7,500 won à la carte / 11,300 won combo

As regulars know, the gap between à la carte and combo pricing at Frank Burger is fairly wide. If this is your first order, that’s worth factoring in.

Chef Park Eun-young collaboration burger

Sweet and spicy sauce burger composition explained

Naturally I ordered this as a combo too. There’s no branch nearby, so it came by delivery. Frank Burger puts real effort into its chef edition menu items. Some have been genuinely good, while others chased value engineering hard enough to disappoint. Still, since the previous review left me satisfied, expectations were high going in.

How This Burger Is Built

Let’s look at what’s actually in it. Compared with the padak chicken burger, which was fairly chaotic with a thick chicken patty plus onion, green onion and sauce, this one is a bit more restrained. The first things you notice are the substantial shrimp patty and Frank Burger’s signature beef patty. Despite the name, it doesn’t appear to contain whole raw prawns.

Cutting It Open

Nothing jumps out from the outside, so let’s cut it in half. Honestly, even the cross-section doesn’t reveal much that stands out. The shrimp patty does contain real shrimp, though not entirely. It’s the type blended with some processed fish as well.

From the top down there’s tartar white sauce, the shrimp patty, the beef patty, then tomato, onion and the Chinese sauce. The photos came out a little dark, but the sauce itself carries a faint red tint. The quantity isn’t especially generous.

ⓒ

Set against the padak burger, whose concept was genuinely unusual, this one is fairly simple on paper. The vegetables come down to just tomato and onion. My read is that the flavor rests almost entirely on the shrimp and the sauce, which makes me curious how it actually eats.

Green onion and chili burger combination

Taste Test: How Does It Eat?

Time to try it. I’d assumed it was fairly thin, but holding it in hand it wasn’t as flat as expected. To get a proper read on the flavor, I took a big bite.

The Shrimp and Beef Pairing Definitely Works

What hits hardest first is the shrimp patty, filling your mouth with that rich fried-shrimp aroma. As with the Okonomi Shrimp Burger from the Jung Ho-young collab, Frank Burger has solid fundamentals when it comes to shrimp burgers. Add the beef patty with its charred note and the beef & shrimp idea lands well.

The Familiar Sauce Never Lands a Punch

The Chinese chili sauce reads as pretty much the kkansho shrimp sauce we all know, used almost unchanged. Mixed with the onion and tomato, it drifts closer to a shrimp chili burger. Sweet and spicy, sure, yet the strong kick beyond that never quite arrives. The build is simple to begin with, and a sauce this familiar only sharpens that impression.

Personally I rate it slightly above the Okonomi Shrimp Burger from the Jung Ho-young collab that came just before. However, it falls a little short of Frank Burger’s existing beef & shrimp burger. The absence of lettuce and cheese makes that gap more noticeable. Framed generously, this is about as good as it gets, and there’s a lingering sense it exists mainly to round out the lineup.

Final Verdict on the Kkansho Shrimp Beef Burger

To be clear, it isn’t that this tastes bad. Still, if you’ve been happy with the classic shrimp burgers at other chains or at Frank Burger itself, this probably won’t move you much. Between the two collab items, I’d give the decision to the Padak Padak Chicken Burger. Unless you’re a serious shrimp burger fan, skipping this one costs you very little, which makes it a slightly disappointing release. Visitors to Korea curious about Chinese-Korean flavors in fast food will find the padak version the more interesting experiment.

Frank Burger new menu introduction image

The launch of both items under the Park Eun-young’s True Colors of Burgers theme, the padak chicken burger and this one, is covered in (Korean source) The Public’s report on the two new Frank Burger releases.

Frequently Asked Questions

Q. What exactly is kkansho shrimp?

It’s a Chinese-Korean restaurant staple of fried prawns tossed in a sweet and spicy chili sauce. Here the sauce carries over almost unchanged, so the burger tastes close to a shrimp chili burger once the onion and tomato mix in.

Q. Is it worth ordering as a combo?

Do the math first, because Frank Burger has an unusually wide gap between à la carte and combo pricing. In store that’s 6,600 won versus 10,100 won, and on Coupang Eats delivery it’s 7,500 won versus 11,300 won.

Q. Which of the two collab burgers should I get?

The Padak Padak Chicken Burger takes it for me. That one layers yurinji sauce and green onion over a chicken patty for something genuinely different, whereas this build is simple and the sauce is familiar territory.

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