Begin by heating 1 tablespoon of sesame oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add 1 pound of lean ground beef. Cook for 5–7 minutes, breaking it apart with a spatula until browned and no longer pink. Drain any excess grease.

In the same pan, stir in 1 diced yellow onion, 3 minced garlic cloves, and 1 diced carrot. Sauté these vegetables for about 5 minutes, until they soften and the onion turns translucent.

Return the cooked ground beef to the skillet and fold in 2 cups of frozen broccoli. Stir for an additional 1–2 minutes, allowing the broccoli to warm through.

Add 1 cup of rinsed yellow quinoa to the skillet, stirring for about 1–2 minutes to absorb the flavors. The texture will begin to feel slightly toasted.

Pour in 2 cups of low-sodium beef broth and ¼ cup of bulgogi sauce, stirring well to combine. Increase the heat to bring to a boil.

Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 20 minutes.

After 20 minutes, remove the lid and fluff the quinoa gently with a fork. Add a splash more broth if the mixture seems too dry and garnish with chopped green onions and crushed seaweed sheets before serving.