Trim the carrots into pieces about 2 inches (5 cm.) long to resemble hot dog sections. Try to mostly use the center parts of the carrots that have even width throughout, and don’t use any sections that are thicker than 1 inch, or thinner than ½ inch.

Mix together the gochujang, garlic, tamari, vegetable stock, rice vinegar, maple syrup, liquid smoke, and sesame oil.

Place the carrots into a sauté pan with the marinade. Cover the pan and cook over medium heat for 12 minutes. Remove the lid and continue cooking for 6-8 minutes, shaking the pan often so that all sides get cooked until the liquid has evaporated or absorbed. The carrots should be lightly golden all around, with slightly shriveled edges. Transfer to a plate to cool.

Preheat the oven to 375°F (190°C).

Unroll the crescent roll dough and separate it into individual triangles.

Place 1 carrot piece near the wider edge of each triangle, optionally adding a small spoonful of gochujang and chopped kimchi with the carrot.

Roll the dough around each carrot to enclose it. Arrange the wrapped pieces on a parchment-lined baking sheet.

If leaving the tops plain, bake for 12 minutes, or until the pastry is puffed and lightly browned.

For the Korean topping, brush the surface of the wrapped rolls with sesame oil, then sprinkle evenly with gochugaru, sesame seeds, and salt. Bake for 12 minutes, or until golden and cooked through.

For kids, serve the pigs in a blanket as is, otherwise stir the vegan mayo and sriracha together until smooth.

Once the baked pastries have cooled slightly, either add a little sriracha mayo on top of each using a spoon, or use a squeeze bottle for a more precise little dollop. Garnish with micro greens before serving.