Wash the cucumber and carrots under cold running water. Pat them dry.

Using a julienne peeler or knife, slice the cucumber and carrots into thin, long strips.

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

In a large bowl, combine julienned cucumber and carrots. Toss gently.

Add the dressing, minced garlic, and parsley. Toss until evenly coated.

Sprinkle toasted sesame seeds on top. Let sit for 10-15 minutes before serving.