Start by washing and drying one cucumber and two carrots thoroughly under cool running water. Use a sharp knife or a julienne peeler to cut the cucumber and carrots into thin strips.

In a small mixing bowl, combine five tablespoons of olive oil, three tablespoons of fresh lemon juice, one tablespoon of gochugaru, three tablespoons of soy sauce, and one teaspoon of sugar. Whisk these ingredients together until well emulsified.

Place the julienned cucumber and carrots into a large mixing bowl. Drizzle the dressing over the vegetables and add two cloves of minced garlic, along with a handful of chopped fresh parsley.

Gently toss the cucumber and carrot mixture together, ensuring that every strand is coated with the dressing for about 30 seconds.

Sprinkle a couple of tablespoons of sesame seeds over the top and give it a light final toss.

If time allows, let your Cucumber Carrot Salad sit for 10-15 minutes at room temperature before serving.