Varietal and annual variations in the contents of ${eta}$-glucan fractions per weight grain samples were examined in sixteen covered and eighteen naked barley and five oat cultivars developed in Korea. Also, the effect of pearling on ${eta}$-glucan content was investigated. Average contents of total, soluble and insoluble ${eta}$-glucan fractions were 5.25, 3.72, and 1.53%, respectively, in covered barley, and 5.86, 3.51, and 2.35%, respectively, in naked barley. Soluble ${eta}$-glucan content was higher in covered barley, though total ${eta}$-glucan content higher in naked barley. The total and insoluble ${eta}$-glucan contents were higher in pearled grains. Total ${eta}$-glucan content was higher in waxy barley than in non-waxy barley. Duwonchapssalbori, a two-rowed and waxy naked barley cultivar, was highest in total, soluble and insoluble ${eta}$-glucan contents. Highly significant positive correlations were observed between total ${eta}$-glucan and soluble ${eta}$-glucan contents both in covered and naked barley. There were significant annual variations in total ${eta}$-glucan content in barley. Average contents of total, soluble and insoluble ${eta}$-glucans of oat cultivars were 4.33, 3.44, and 0.89%, respectively. Contents of all fractions of ${eta}$-glucans were higher in barley than in oat. These results would be useful for the breeding of high ${eta}$-glucan variety and also for the use barley and oat as valueadded food ingredients.