Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat for about 1-2 minutes until it shimmers.

Add the ground beef, breaking it apart with a spatula, and cook for 5-7 minutes until browned. Drain excess grease.

In the same skillet, add another tablespoon of sesame oil, reduce heat, and add yellow onion, garlic, and carrot. Sauté for about 5 minutes until onion is translucent.

Return cooked ground beef to the skillet with the sautéed vegetables. Add frozen broccoli and cook for an additional 2-3 minutes.

Add 1 cup of yellow quinoa to the skillet, stirring to combine it with the beef and vegetables. Cook for 1-2 minutes.

Pour in 2 cups of beef broth and your favorite bulgogi sauce. Bring to a boil while scraping the bottom of the pot.

Cover and simmer for 20 minutes until quinoa is fluffy and liquid is absorbed.

Remove from heat, garnish with green onions and crushed seaweed sheets, and serve.