Pour the stock and the rice into a large soup pot and set aside. In a small bowl whisk to combine the gochujang, soy sauce, honey, and gochugaru. Add the mixture to the pot and place it over medium-high heat.
Bring the mixture to a boil and then reduce to a simmer. Let simmer for 45 minutes or until it reaches a thick pudding-like consistency. Stir the tofu into the pot and let the congee simmer for 15 minutes more.
While the congee is simmering, heat the oil in a frying pan over medium heat until shimmering. Add the garlic and shallots and fry until they turn golden. Moving quickly, fish the shallots and garlic out of the oil and transfer to a plate lined with paper towel. Set aside to cool.
Pour the corn and the water into a small saucepan and bring to a boil. Boil until the corn is tender, about two minutes. Drain the corn and add the butter and furikake. Toss to coat.
Ladle the congee into bowls and top each serving with cabbage, a couple of spoonfuls of corn, scallions, and a egg yolk. Sprinkle with the shallot and garlic chips and finish with a drizzle of sesame oil. Serve immediately.
