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Lutefisk, probably. But doing it well from scratch will take you half a year, and it's easy to fuck up.
I hear Brunost somehow became very popular in South Korea, but that's not really a dish on its own.
Fårikål is less known, but easy as hell to make. Traditionally the only spices are whole black pepper and salt, but I stumbled across a persian dish that wasn't that different, so I'd think whichever spices and herbs you normally use with lamb would work well.
Lutefisk is always talked about jokingly as being like super gross, but I've always wondered if it could be good if done right.
Can it actually taste good? And not just like ammonia or whatever?
It tastes pretty "normal", it's just the prep method that is very strange to most, which gives it a different texture (extremely tender). The only strange part about the flavor (to many) is the fact that mustard is used on fish, but I consider that optional. I like it, tho.
If prepped poorly, it fucks up both the flavor and the texture, and the result can be anything from jell-o that tastes extremely of fish (too much lye for too long), to just regular boiled cod (watered too long or boiled too long, or not enough lye.
And using quality Stockfish as a starting point is of course essential.
And no, it doesn't taste of lye. It might have the tiniest hint of it, but not too much. It's not really noticeable because of the bacon and mustard.
A really picky Texan I know liked it, so that's an indication that the end-result isn't that strange.
Oh, and the actual ammonia flavor is reserved for various kinds of candy.
TIL that Iranian abgoosht has a Norwegian version.
When I worked in a very, very multi-ethnic place, I habitually asked people to teach me recipes from their cultural origin. The Norwegian guy refused, stating that Norwegian food was basically too fat to be edible.
For the uninitiated, Fårikål is Sheep-in-Cabbage, ie basically Irish Stew but with less variety in the veggies. The name is brillant, though.