Peel the cucumber with a vegetable peeler. Slice it in half lengthwise and then into thin half-moons.

Julienne the carrots by peeling them and cutting into matchstick-sized pieces.

Mince the garlic by finely chopping it on a cutting board.

Chop the fresh parsley leaves roughly.

In a large mixing bowl, combine all ingredients including cucumber, carrots, garlic, parsley, olive oil, lemon juice, gochugaru, soy sauce, sugar, and sesame seeds.

Use salad tongs to gently mix until everything is well combined.