Wash the cucumber and carrots under cool running water, then dry them. Julienne the cucumber and shred or julienne the carrots.

In a small mixing bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar or maple syrup. Whisk thoroughly for about 30 seconds until glossy.

In a large salad bowl, combine the julienned cucumber, shredded carrots, minced garlic, and roughly chopped parsley or cilantro. Toss gently.

Pour the dressing over the vegetables and toss until all pieces are coated.

Sprinkle sesame seeds over the salad and toss gently to incorporate.

Let the salad rest at room temperature for about 10 minutes for best flavor.