In a bowl, combine the light soy sauce, brown sugar, filtered water, minced garlic, grated ginger, scallions, toasted sesame oil, and red pepper flakes. Whisk the mixture until the sugar dissolves and the ingredients are evenly incorporated. This step ensures that every rib is coated with flavor.

Place the short ribs in a resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, but ideally overnight. This time allows the flavors to deeply penetrate the meat.

Preheat your grill to high heat. If using a charcoal grill, ensure the coals are hot and spread evenly. For a gas grill, let it heat for about 10-15 minutes.

Remove the ribs from the marinade, letting the excess dribble off. Place them on the hot grill. Grill for about 5-7 minutes on each side or until nicely charred and cooked through. Keep an eye on them to avoid burning; they can go from perfect to charred in the blink of an eye.

Let the ribs rest for a couple of minutes after grilling. Slice them into bite-sized pieces, and serve them with your choice of sides and sauces. The joy of this dish is only complete when shared with loved ones!