Red Hot Oyster and Kimchi Stuffing

Name: Red Hot Oyster and Kimchi Stuffing
Ingredients: Oyster and Kimchi stuffing; 3 tablespoons (43 grams) of unsalted butter; 3 strips of bacon, diced; 3 medium shallot, finely diced; 4 cloves of garlic, minced; 2 sprigs of fresh thyme leaves; 1 tablespoon of chopped fresh sage; 1/8 teaspoon of freshly grated nutmeg; 1/8 teaspoon of ground clove; 2 cups (330 grams/11.6 oz) of kimchi, chopped; 1 tablespoon of Korean gochujang (red chili paste); 1 1/2 tablespoons (6 grams) of dried porcini, no need to soak but cleaned and chopped; 1/8 cup of Brandy; 1/2 cup of chicken stock; 1/2 cup of oyster liquor; Sea salt and freshly ground black pepper to taste; 5 1/2 cups (150 grams/5.3 oz) of rustic bread, cubed (the weight was measured after baking); 20 medium-size, or 40 Asian small-size shucked oysters (250 grams/8.8 oz); 1 tablespoon of tabasco sauce; To finish:; 1 1/2 tablespoons of unsalted butter; 1 clove of garlic, grated; 1 tablespoon finely sliced fresh sage; 1/2 teaspoon of ground black pepper