Bean paste in chilli oil

Latatian

I got laoganma bean paste in chilli oil for a recipe- but turns out it was supposed to be laoganma black bean sauce, and this is broad bean sauce. Any advice on what to do with it, or how to use it?

I would have just thrown it into something but it smells intimidatingly pungent, so I don't want to make something disgusting and then go off it when it might have been nice if I'd known how to use it.

The dog started sitting up and begging when I opened it. It smells pretty rank. But raw garlic isn't the nicest smell and yet it's so delicious as an ingredient and when cooked, so I figure I'll give it a shot.

Ingredients are soybean oil, fermented flour paste, broad bean sauce, chilli, MSG.

Speedwell

Lovely stuff. I used to go to a Chinese restaurant in Houston that made their own. They would serve it in a little jar to spoon liberally over pot stickers and steamed dumplings, alongside a little carafe of rice vinegar and a dish of julienne fresh ginger. They used it in several recipes if I recall correctly, such as pan-fried long Chinese string beans (along with plenty of spring onions), or in a sauce for deep-fried largish tofu chunks along with pork mince and spring onions, or in a slightly different sauce for a whole fried fish. I got the general impression that spring onions and/or lots of ginger were the thing to balance it with.

I made a few batches of homemade daikon kimchi using that stuff in place of kochujang. You could use it to top bibimbap or (if you feel inclined to be a little Japanese-fusion) chirashizushi. I put it in jjigae. I threw some in a chicken stock with shrimp, mangetout, bamboo shoots, sliced carrots and ginger, a little sugar, a few fresh basil leaves, and the juice of a whole lemon to make a big, powerful Thai-inspired hot and sour soup to get rid of a cold (it worked).

They didn't complain when I used it as a "secret weapon" ingredient in a Texas chili competition, either. It's good stuff to garnish a plain pot of boiled dried beans, too.

Where did you find it and can I have some?

Minder

Make Mapo Tofu:

http://luckypeach.com/recipes/mission-chinese-foods-mapo-tofu/

When David Chang (Momofuku) wants to share Danny Bowien's recipe from Mission Chinese Food, it's going to be excellent.

In this recipe, the chilli bean paste is called doubanjiang. Loaganma also make the chilli crisp and the fermented black beans in the recipe.

Latatian

Speedwell- it was 1.60 (small jar, like a salsa jar) in the Asian food shop (Oriental Emporium)? that's on the Luas line at the Abbey street shop. They've a nice butcher's in there too.

Reassured by the answers on here I mixed a very very small amount with garlic paste and sesame oil, and reheated some white beans with it. Delicious! Exactly the kind of strong flavours the bland beans needed.

Thank you, Minder, when I googled it I came across a seemingly endless list of various fermented bean things and it got a bit overwhelming even guessing which one it was.