Wok seasoning

Need help! We bought this Joyce Chen wok recently. Did the whole intense scrubbing to get the factory oil off — boiled water in it, scrubbed with steel wool, heated until it turned blue, then silver, then seasoned with oil. Whole process took like half an hour but it seemed like we managed to get the oil off (stopped smelling) and get it nicely seasoned. But now shortly after starting to use it there is a baked-on oil/gunk residue on the sides, see picture. Do I need to scrub and reseason to get this off? Or can I just scrub it off with steel wool? Will that ruin the seasoning? This is my first time having a properly seasoned carbon steel wok and I have no idea what I’m doing.