Pearling, an important primary process on food barley utilization, refers to the gradual removal of grain tissues starting from the outer grain tissues/layers, bran, and germ. The removal of barley bran through pearling yields a bright white kernel that is ideal for various food applications. The removed grain layers are usually sold as feed. However, pearling by-products have good health materials. Therefore, their using for producing various innovative food products such as high-fiber functional bread is very attractive now. Here we investigated composition of pearling by-products of korean hull-less barley. Barley grains were pearled to various degrees (90-40%). The composition (protein, β-glucan, fat, ash, total phenol and proanthocyanidin) of pearling by-products was determined. Antioxidant activity was measured by 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazil (DPPH) colored radicals. Protein, fat, ash, total phenol and proanthocyanidin contents were decreased according to increasing pearling degree. Hunter L value and whiteness was increased. β-glucan and starch content also was increased. The patterns of distribution of these components which were investigated in this research differ widely depending upon the barley variety.