tl;dr definitely worth trying. Food is good, and you get a lot of food for the price.

Detail: I only ordered from this place initially to write a review here. I was annoyed partly by the name “kimchi” (I am of the opinion that restaurants shouldn’t be allowed to name themselves “omakase,” “dinner,” and etc) and partly from other reviewers saying it is “authentic.” I have seen (in US) many ethnic restaurants that fall for the “authenticity” trap where there aren’t enough clientele if you sell exactly what you sell in your home country, but you get complaints that it is not “authentic” if you localize.

Given this long background, I was actually surprised at how little localization their food went through. Everything I had today (kimchi duruchigi, kimchi jeon/pancake, and kimchi) can be sold in Korea without any adjustments. They use the proper gochugaru (red chili powder), proper cut of meat (not these I-am-worried-about-my-health mystery cheap meat you get at some kebab/thai places in Oslo), and the correct type of rice. Perhaps this should be taken as a minimum, but I have seen kantine at work use the “tex-mex” spice mix to make Korean kimchi. This restaurant, at least, doesn’t make any of these adjustments a non-Korean chef might make (I am all for adjustments, but tex-mex kimchi just didn’t work for me, and it didn’t for my colleagues either).

As for the question of whether Norwegians would like the food or not, my completely biased opinion would be yes! But I have seen how sushi places in Norway are localized enough that I couldn’t find a single sushi place that has blue-backed fish (much stronger in “fishy” flavor than the fish they serve). As a personal guess, I believe Norwegians would enjoy bulgogi and kimchi jeon/pancakes a lot, but kimchi duruchigi might be too spicy. At least the restaurant is worth trying to see if you would like some Korean food as they would sell them in Korea. If you have concrete suggestions, you should definitely tell the chef. I would much rather have a slightly localized Korean place that I can go to in Oslo than an out-of-business authentic one.

For kimchi, you might also want to try what they sell at Himrir to see if you like that more or less. Himrir kimchi is much more “localized” than the one you will find here. I presume the adjustments Norwegian chefs make are for the general Norwegian palate (how brunost was localized for Korean style when they sell them at a cafe in Busan). You can also go to an Asian store; the brand they carry, 종가집, is considered good in Korea.

PS- I have one side comment in this review that’s already too long. There is one review commenting on instant ramen. That situation seems unfortunate. 라면/Ramyeon/ramyun holds a different place in Korea than in Japan historically and in present. For Koreans, ramyeon at a “street food” place (분식집) is an instant one with different toppings (quick and cheap!). In fact, they use 라멘/ramen in Korea to refer to the Japanese-style and those tend to be non-instant (slow and expensive). They don’t sell them now during the corona-takeout period, but they probably should rename it to ramyeon on their menu with comments later.