In a cast iron skillet, brown the ground lamb over medium-high heat. Pour off or strain the excess drippings.
Add the carrots, then zucchini, and sauté over medium heat until tender. Should be 2-3 minutes.
In a bowl, mix the gochujang, gochugaru, soy sauce/tamari, rice wine, honey or maple syrup, and black pepper into a sauce.
Stir in the sauce, and add water as needed to thin it out (more grease will mean less need to dilute the sauce). Adjust to taste with gochugaru for more spice, salt, pepper for flavor.
Serve over udon noodles, GF if necessary, with wedges of lime.