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This is a Quantitative Study study.

A Comparative Study of Mongolian, Manchu, and Korean in the Eighteenth-Century Texts Mongeoyuhae (蒙語類解) and Dongmunyuhae (同文類解): Focusing on Food-Related Terms

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This analysis reveals cultural nuances in food-related terms across Mongolian, Manchu, and Korean languages, emphasizing their influences.

The study highlights the resilience of food and ingredient names from the Joseon Dynasty in contemporary culinary contexts.
A significant presence of Mongolian-influenced words showcases regional cultural nuances in language education and interpretation.
Linguistic connections indicate notable similarities in food cultures and vocabulary across Mongolian, Manchu, and Korean languages.
The inquiry suggests expanding research to further understand cooking techniques, consumption practices, and the evolution of food terminology.

Ju Suhyeon (2025) studied this question.

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This analysis reveals cultural nuances in food-related terms across Mongolian, Manchu, and Korean languages, emphasizing their influences.