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Shake Shack K-Shack Korean BBQ Burger

Shake Shack K-Shack Korean BBQ Burger
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Prep 20 min Cook 15 min Serves 4
Quick answer: The Shake Shack K-Shack Korean BBQ Burger is a smashed 4-oz Angus patty on a toasted Martin's potato roll with American cheese, a gochujang-soy Korean BBQ sauce (gochujang + soy sauce + brown sugar + mirin + sesame oil + fresh garlic and ginger, cooked briefly to caramelize), crispy thin-fried onion straws, and chopped fresh scallions. No lettuce or tomato — the sauce and onions carry all the texture and brightness. Make the Korean BBQ sauce first (it needs 5 minutes to cool); fry the onion straws in batches at 350°F for 2–3 minutes; smash and cook the patties using the same technique as a ShackBurger. Sauce goes on the top bun, onion straws on top of the patty, scallions last. Ready in 35 minutes.

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Shake Shack K-Shack Korean BBQ Burger

Shake Shack's K-Shack Korean BBQ Burger at home: a smashed 4-oz Angus patty, American cheese, gochujang-soy BBQ sauce inspired by galbi, crispy fried onion straws, and fresh scallions on a Martin's potato roll. The sauce takes 8 minutes and keeps for two weeks.

Medium Prep: 20 min Cook: 15 min Total: 35 min4 servings ~$4.50/serving
Prep20 min
Cook15 min
Total35 min
Servings
4
At home~$4.50/serving
vs
Restaurant~$20.25/serving
You save ~78%

The Story Behind the Recipe

Shake Shack's culinary team first brought a Korean-style menu stateside in 2021, starting with Korean fried chicken — right in the middle of the wave when Korean cuisine was fully crossing into mainstream American dining, from Parasite winning Best Picture to galbi-flavored chips showing up at corner stores. The K-Shack BBQ Burger arrived in the 2024 relaunch and came back in January 2026 (nationwide January 9, with Shack App early access January 6) for the menu's biggest run yet. The K-Shack BBQ Burger runs about $11 at the counter; made at home, four burgers including the onion straws cost roughly $18 in ingredients total.

The technique that matters is the Korean BBQ sauce. Unlike ShackSauce, which is a cold mayo emulsion, this sauce is cooked briefly — the brown sugar caramelizes into the gochujang and soy, the garlic and ginger lose their raw edge, and the mirin rounds out the sweetness in a way that bottled Korean BBQ sauce cannot replicate. Eight minutes in a saucepan and it is done. Make it before anything else; it needs five minutes to cool and will outlast any batch of burgers you make.

Nutrition Facts

Per serving (4 servings)
Calories660
Total Fat35g
Total Carbs44g
Dietary Fiber2g
Sugars16g
Protein37g
Sodium1420mg

* Estimated values based on standard recipe preparation. Actual values may vary.

Ingredients

  • For the Korean BBQ sauce
  • For the crispy onion straws
  • For the burgers

Instructions

💡
Pro tip: This recipe tastes even better the next day. The flavors need time to meld together in the fridge.
❄️
Storage: Keeps in an airtight container in the fridge for up to 2 weeks. Freezer-friendly for up to 3 months.
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Shake Shack K-Shack Korean BBQ Burger

Shake Shack’s Korean-style menu first landed in 2021 with Korean fried chicken; the K-Shack BBQ Burger joined in the 2024 relaunch and came back in January 2026 for the menu’s largest run yet. The burger keeps everything that works about the ShackBurger — the smashed patty, the American cheese, the Martin’s roll — and swaps the ShackSauce, lettuce, and tomato for a gochujang-soy Korean BBQ sauce, crispy onion straws, and fresh scallions. The sauce is cooked — eight minutes in a saucepan — which is the difference between this and a cold condiment. Make it first. Everything else follows the standard smash burger playbook.

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Make It Healthier

Love Shake Shack K-Shack Korean BBQ Burger but want a lighter version? Try these simple swaps:

  • ✓Use 90/10 lean ground beef and add a teaspoon of neutral oil to the griddle to prevent sticking — saves about 100 calories per patty versus 80/20 chuck.
  • ✓Cut the Korean BBQ sauce to 1 tablespoon per burger instead of 2 — the gochujang-soy flavor is still clearly present at half the amount, and most of the sugar calories live in the sauce.
  • ✓Bake the onion straws instead of frying: toss the floured onions with 2 teaspoons of oil, spread in a single layer on a sheet pan, and bake at 425°F for 15–18 minutes, flipping once. Not as wispy, but still crisp and about 50 calories lighter per serving.
  • ✓Skip the American cheese and use one slice of provolone — it melts equally well and has slightly less saturated fat and sodium per slice.

Frequently Asked Questions

What is the Shake Shack K-Shack Korean BBQ Burger?

The K-Shack BBQ Burger is Shake Shack's Korean-inspired limited-time burger. Shake Shack's Korean-style menu first appeared in 2021 (as Korean fried chicken), and the BBQ Burger joined in the 2024 relaunch before returning in January 2026 for the menu's largest run yet. It takes the standard ShackBurger smash-patty format — a quarter-pound 100% Angus patty, American cheese, toasted potato bun — and replaces ShackSauce, lettuce, and tomato with a gochujang-based Korean BBQ sauce, crispy sweet onions, and fresh scallions. The sauce is the signature element: savory-sweet with gochujang chili heat, soy depth, and sesame nuttiness.

What is gochujang and where do I find it?

Gochujang is a Korean fermented chili paste made from red chili peppers, glutinous rice, fermented soybeans, and salt. It has a thick, deeply savory, slightly sweet heat that is fundamentally different from sriracha — more complex, less sharp, with a fermented depth that carries through a cooked sauce. It is sold in every major grocery store in the international foods aisle, typically in a red brick-shaped tub. Common brands are CJ Haechandle and O'Food. One to two tablespoons is the working range for this sauce; start at one and adjust to taste.

Can I make the Korean BBQ sauce ahead of time?

Yes — it actually improves overnight. The gochujang, soy, and mirin meld in the refrigerator into something rounder and less sharp than the freshly-made version. It keeps refrigerated in a sealed jar for up to two weeks. It also works well as a quick marinade for chicken thighs or short ribs; one batch makes enough sauce for four burgers plus a tablespoon or two extra.

What makes crispy onion straws different from onion rings?

Onion straws are cut into very thin half-rings — about 1/8-inch thick — and fried with only a light dusting of flour rather than a thick batter. The result is wispy and lacy, not heavy. They fry in about 2–3 minutes at 350°F. The most important step: drain them on a wire rack rather than paper towels. The rack lets steam escape underneath so they stay crisp; paper towels trap moisture and turn them limp within a minute.

How does the K-Shack BBQ Burger compare to the regular ShackBurger?

The ShackBurger is bright and tangy — mayo-forward ShackSauce, crisp lettuce, ripe tomato. The K-Shack BBQ Burger is richer, deeper, and more savory-sweet — the Korean BBQ sauce coats the palate differently, and the crispy onions replace lettuce with a warm crunch. Both use the identical smash technique and Martin's potato roll. If you like the ShackBurger, the K-Shack is the same foundation with a bolder, more assertive top floor.

Is the K-Shack Korean BBQ Burger spicy?

Mild to medium with one tablespoon of gochujang — you will notice warmth but it won't be lip-burning. Two tablespoons is a clear medium heat. The brown sugar and mirin temper the chili considerably; this is not a hot sauce burger. To reduce heat further, cut to 1/2 tablespoon of gochujang. For more heat, add a teaspoon of gochugaru (Korean chili flakes) to the sauce or swap one tablespoon of soy sauce for sambal oelek.

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Shake Shack is a trademark of its owner, used here only to describe the dish this recipe recreates. This is an independent copycat written in our own words — Copycat Spices is not affiliated with, endorsed by or sponsored by Shake Shack.

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