Several sources theorize the economic downturn at the time caused people to seek out spicy food as a stress reliever.

[2] However, the name buldak was registered at a patent office in April 2001 by Buwon Food, who claimed copyright to the name.

[5] On 30 April 2008, the Patent Court of Korea agreed that term was generalized and buldak became free for public use.

It usually can be grilled or deep-fried using bite-sized chicken pieces, and is served with a spicy sauce usually including gochugaru (chili powder), gochujang (chili paste), soy sauce, jocheong (starch syrup), garlic, and ginger.

Mild side dishes such as gyeran-jjim (steamed eggs) or boiled nurungji (scorched rice) are often served with buldak to help counteract the spiciness.