Wash and dry the cucumber and carrots. Julienne the cucumber into thin strips and julienne or finely shred the carrots.

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

In a large mixing bowl, combine the cucumber, shredded carrots, parsley or cilantro, and minced garlic. Toss to combine.

Pour the dressing over the mixed vegetables and toss gently until evenly coated.

Sprinkle sesame seeds over the salad and give it a gentle toss again.

Let the salad rest for about 10 minutes before serving to allow flavors to meld.