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Wash and dry the cucumber and carrots. Using a sharp knife, julienne both vegetables into thin strips. Alternatively, I used julienne peeler to cut the vegetables faster. Place them in a large mixing bowl.
In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar. Stir well until the ingredients are fully combined.
Pour the dressing over the julienned cucumbers and carrots. Add the minced garlic and chopped parsley. Toss everything together until the vegetables are evenly coated with the dressing.
Sprinkle the sesame seeds over the salad and give it a final toss. Serve immediately for a fresh and crisp texture, or let it sit for 10-15 minutes to allow the flavors to meld.