FoFa says:
"When I was in South Korea during my Army stint, this was another one of those dishes that I fell in love with. Never had it back in the good ole US of A (could not find Lotus root) until HEB in Kingwood started carrying frozen, peeled sliced Lotus root. Not quite as good as fresh, but still pretty good."
1 pound fresh lotus root
1 tablespoon each soy sauce and white vinegar
2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon sesame oil
Peel lotus root, discard both ends, and cut in 1/8-inch-thick slices. Place in cold water to prevent discoloring, but drain before cooking. Bring a pan of water to boiling. Add lotus root and cook for 3 minutes. Lotus root should be crisp-tender. Drain, rinse with cold water, and drain again.
In a plastic bag, mix the soy, vinegar, sugar, salt, and sesame oil. Place drained lotus root in the bag and seal. Refrigerate, turning bag occasionally to distribute marinade, for at least 1 hour or as long as 8 hours.
To serve, arrange lotus root on a serving plate and pour over any remaining marinade.