{"id":366261,"date":"2025-11-09T06:27:32","date_gmt":"2025-11-09T06:27:32","guid":{"rendered":"https:\/\/www.europesays.com\/us\/366261\/"},"modified":"2025-11-09T06:27:32","modified_gmt":"2025-11-09T06:27:32","slug":"buba-bureka-in-nyc-debuts-limited-run-kimchi-melt-bureka-how-to-get-it","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/366261\/","title":{"rendered":"Buba Bureka in NYC Debuts Limited-Run Kimchi Melt Bureka: How to Get it"},"content":{"rendered":"

Buba Bureka<\/a>, the city\u2019s first-ever burekas-only shop and\u00a0a constant\u00a0viral hit, is teaming up with one of the Lower East Side\u2019s buzziest Korean diners for a weekend-only mash-up that feels almost engineered for New York\u2019s collective appetite.\u00a0<\/p>\n

On November 8 and 9, the shop will debut the kimchi melt bureka, a $19 collab with Kisa<\/a> that layers black sesame tahini, classic kimchi, kimchi greens, half-sour pickles and a soy-marinated egg into\u00a0Buba’s signature, shatteringly crisp pastry. It\u2019ll be available from 9am to 3:30pm each day at\u00a0Buba’s Greenwich Village counter at 193 Bleecker Street.<\/p>\n

If you\u2019ve somehow missed the bureka takeover of your social feeds, here’s the synopsis:\u00a0Buba Bureka is a tiny, wildly photogenic spot from chef Ben Siman-Tov, who sized up the traditionally palm-size pastry into a shareable, pizza-slice-boxed stunner. The menu is famously brief\u2014think four fillings, a jammy egg and the trio of tahini, crushed tomato and schug for dipping\u2014but that simplicity is partly why New Yorkers are lining up. The place has felt like an instant classic from day one and the weekend drop formula only adds to its mystique.<\/p>\n

Kisa, meanwhile, brings its own kind of cult enthusiasm to the table. Short for kisa sikdang\u2014Korea\u2019s 1980s roadside diners built to feed drivers quickly and well\u2014the restaurant has become a LES darling, routinely crowded and consistently praised for its baekban platters. Each one comes with rice, soup and an impressive lineup of banchan: steamed egg souffle, fermented onions, gochujang-slicked squid jeotgal, soy-marinated salmon and the kind of kimchi that explains why refills now cost extra. The vibe is all warmth and nostalgia: white walls trimmed with red tile, DMV-style wall fans, a little TV looping Korean programming and childhood photos of the owners. It\u2019s one of the city\u2019s most talked-about comfort-food hits and a James Beard Award semifinalist designation<\/a> only amplified the buzz.<\/p>\n

So when\u00a0Buba’s Mediterranean roots meet Kisa\u2019s home-style Korean soul, the result is exactly the kind of flavor collision New Yorkers stay loyal to. The Kimchi Melt Bureka is bold, briny, deeply savory and unmistakably made for this city. Remember: it’s here for just two days.<\/p>\n","protected":false},"excerpt":{"rendered":"Buba Bureka, the city\u2019s first-ever burekas-only shop and\u00a0a constant\u00a0viral hit, is teaming up with one of the Lower…\n","protected":false},"author":3,"featured_media":366262,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5122],"tags":[5229,10633,405,403,10634,5226,5225,5228,5227,988,67,586,132,5230,68,2969],"class_list":{"0":"post-366261","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-america","9":"tag-categories-restaurants","10":"tag-new-york","11":"tag-new-york-city","12":"tag-news-eating","13":"tag-newyork","14":"tag-newyorkcity","15":"tag-ny","16":"tag-nyc","17":"tag-restaurants","18":"tag-united-states","19":"tag-united-states-of-america","20":"tag-unitedstates","21":"tag-unitedstatesofamerica","22":"tag-us","23":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115518324370585447","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/366261","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=366261"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/366261\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/366262"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=366261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=366261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=366261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}