Begin by washing and drying the cucumber and carrots thoroughly under cool running water. Using a sharp knife or a grater, julienne the cucumber and carrots evenly to ensure a consistent texture. Aim for thin strips that will provide a delightful crunch. Set them aside in a large mixing bowl for the next steps.

In a small mixing bowl, combine olive oil, freshly squeezed lemon juice, gochugaru, soy sauce, and sugar. Whisk the mixture vigorously for about 30 seconds until it transforms into a smooth and cohesive dressing.

Add the prepared cucumber and carrot to the large mixing bowl, followed by finely chopped parsley and minced garlic. Toss gently for about 1 minute, ensuring the vegetables are evenly incorporated before adding the dressing.

Pour the freshly whisked dressing over the vegetable mixture. Use tongs or a large spoon to gently toss everything together for about 1–2 minutes until all components are well coated with the dressing.

Sprinkle sesame seeds over the salad, adding a delightful crunch. Gently toss again for about 30 seconds, allowing the sesame seeds to cling to the dressing and vegetables.

For optimal flavor, let the salad sit at room temperature for 10 minutes before serving to deepen the flavors.

When ready to serve, give the salad a final toss to redistribute the dressing. Present it on a large platter or individual bowls, garnished with extra herbs or a sprinkle of sesame seeds if desired.