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Wash and peel the carrots. Cut them in half lengthwise.
Heat olive oil in a pan over medium heat. Add chili flakes and stir briefly until fragrant.
Place the carrots in the pan, cut side down. Fry until they develop a golden brown color on both sides.
Season with salt. Add the butter and Gochujang to the pan. Allow the butter to melt and coat the carrots evenly.
Let the carrots braise in the butter sauce for about 15 minutes on medium heat, or until they are tender.
Towards the end of cooking, drizzle honey over the carrots, ensuring they are evenly coated. Allow the honey to caramelize slightly. Remove from heat.
In a bowl, combine Greek yogurt, honey, lemon juice, minced garlic, chili flakes, and chopped dill. Mix until well combined.
Season the sauce with salt and pepper to taste. Adjust the sweetness or acidity by adding more honey or lemon juice if desired.
Spread a generous dollop of the yogurt sauce onto a serving plate.
Arrange the hot honey carrots on top of the yogurt sauce.
Drizzle any remaining butter sauce from the pan over the carrots.
Garnish with additional dill for a pop of freshness.
Serve the Hot Honey Carrots with the tangy yogurt sauce immediately while they are still warm.