Wash and dry the cucumber and carrots thoroughly. Slice the cucumber into thin matchsticks or rounds.

Peel the carrots and julienne or finely shred them, aiming for uniform pieces.

In a small bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk until glossy and well-emulsified.

In a large mixing bowl, add cucumber, carrot, parsley/cilantro, and minced garlic. Gently mix to combine.

Pour the dressing over the salad and toss gently until evenly coated.

Sprinkle sesame seeds over the salad and toss again. Allow to sit for 10 minutes before serving.