Method

Preheat the oven to 375°F. 

Add the cubed bread and half of the sage to a large bowl. Melt half of the butter in a saucepan over medium heat and continue to cook until light brown. Pour the butter over the bread and toss gently to mix. Spread out on a cookie sheet and place in the oven until light brown, about 10 minutes. Remove from the oven and place back into the bowl. 

Meanwhile melt the remaining butter, add ginger, scallion and celery. Sauté on medium heat until soft. Add red chili paste and the chopped kimchee. Continue to cook until well combined. Add brandy and remove from the heat. Toss kimchee mix into the croutons. Gently toss and add chicken broth to moisten; add more broth if you like a softer stuffing. Stir in beaten eggs now, if using. Adjust salt and pepper, to your liking. Pour mixture into an oven-proof casserole, baking dish or individual ramekins.
Bake uncovered until golden brown on top and slightly firm, about 30-40 minutes maximum depending on the vessel used. Garnish with more sliced scallions if desired.

**For both quality and food safety reasons I prefer to cook the stuffing separately as opposed to stuffing the actual turkey.