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In a large skillet over medium heat, heat oil. Add potatoes, season with a large pinch of salt, and let cook until a golden crust develops, stirring occasionally, 8 to 10 minutes. Add onion and garlic and stir until garlic is golden, 2 to 3 minutes. Add in water, soy sauce, vinegar, honey, and gochugaru if using, then stir to evenly combine. Bring to a simmer and let cook for 8 minutes.
Add carrots, then continue cooking until liquid has reduced to a sticky sauce, stirring occasionally, about 4 minutes more. Remove from heat, add sesame oil and green onions, and stir to combine evenly.
Garnish with more green onions and sesame seeds before serving.