Wash the cucumber and carrots thoroughly under cool running water, then pat them dry.

Slice the cucumber into thin rounds or julienne it. Peel and julienne the carrots.

In a small mixing bowl, combine the olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk until glossy.

In a large mixing bowl, add the cucumber, carrot, and minced garlic. Toss gently.

Pour the dressing over the vegetables and toss until well-coated.

Sprinkle sesame seeds over the salad, gently toss again, and let it sit for 10 minutes.